8-hour braised lamb shoulder with chimichurri
- 2 tablespoons olive oil
- 1.5-1.7kg bone-in lamb shoulder
- 1 carrot, coarsely chopped
- 1 celery stick, coarsely chopped
- 1 brown onion, coarsely chopped
- 3 garlic cloves, smashed
- 1 dried bay leaf
- 3 fresh thyme sprigs
- 3 fresh rosemary sprigs
- 500ml (2 cups) Massel chicken style liquid stock
- 300ml white wine
- Salt baked sweet potato with smoked potato mayo, to serve
- 3 teaspoons fresh thyme leaves
- 3 garlic cloves, halved
- 180ml olive oil
- 1 lemon, rind finely grated, juiced
- 2 (about 50g) French shallots, finely chopped
- 1 cup fresh mint leaves, chopped
- 1 cup fresh continental parsley leaves, chopped
- 1 small fresh red chilli, deseeded, finely chopped
- Preheat oven to 120C/100C fan forced. Heat the oil in a flameproof ovenproof casserole dish over medium-high heat. Season the lamb. Cook, turning, for 10 minutes or until browned. Transfer to a plate.
- Place the carrot, celery, onion, garlic, bay leaf, thyme and rosemary in the base of the dish. Top with the lamb. Pour in the stock and wine. Cover and roast for 8 hours or until meat is tender and falling off the bone.
- Meanwhile, for the chimichurri, place the thyme, garlic and 2 tbs of the oil in a mortar and pound with a pestle until a coarse paste forms. Transfer to a small bowl. Stir in the lemon rind and juice, shallot, mint, parsley, chilli and remaining oil. Season.
- Serve the lamb with chimichurri and salt baked sweet potato with smoked potato mayo on the side.