Description
A comforting and hearty lamb dish inspired by Mary Berry, perfect for rugby gatherings.
Ingredients
Scale
- 1.5 kg lamb shoulder, bone-in
- 2 tablespoons olive oil
- 2 onions, chopped
- 3 carrots, chopped
- 2 celery sticks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato purée
- 500 ml beef stock
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 160°C (320°F).
- Heat the olive oil in a large ovenproof pot over medium heat.
- Brown the lamb shoulder on all sides, then remove and set aside.
- Add the onions, carrots, and celery to the pot and sauté until softened.
- Stir in the garlic and tomato purée, cooking for another minute.
- Return the lamb to the pot, add the beef stock, Worcestershire sauce, thyme, salt, and pepper.
- Bring to a simmer, then cover and transfer to the oven.
- Cook for 3 hours, or until the lamb is tender and falling off the bone.
- Remove from the oven, let rest for a few minutes, then shred the lamb.
- Serve garnished with fresh parsley.
Notes
- This dish can be made a day in advance and reheated.
- Serve with mashed potatoes or crusty bread for a complete meal.
- Adjust seasoning according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg