A braised hunk of meat is a sight to behold. Also, it is the easiest damn thing to cook, in my opinion, and one of the most rewarding. We put it here with some garlic mashed potatoes and away we went. Serve the roasted shallots and garlic alongside, if you like. Absoulutely delicious!
1 shoulder of lamb, on the bone
20 whole shallot, peeled
20 cloves garlic, peeled and whole
1 splash olive oil
1 bundle thyme and rosemary
½ bottle white wine
1 liter light chicken stock
sea salt and black pepper
Preheat the oven to 150C.
In an oven tray deep and wide enough to house your shoulder of lamb, brown the shallots and garlic in oil. Lay the bundle of joy in the pan and put the shoulder of lamb on top. Pour on the white wine and stock. Season the shoulder liberally.
Cook for 3-4 hours, flipping the lamb over every now and again to give all of the meat some time cooking in the liquid.
Reserve the shallots and garlic. Let the lamb rest for a good 30 minutes. Meanwhile, reduce the braising liquid to the desired sauce consistency.
Garlic Potato Mash
1 kg medium potatoes
5 cloves garlic
50 g butter
salt and freshly ground black pepper, to taste
300 milliliters cream
Preheat the oven to 200°C/400°F. Scrub the potatoes and boil whole, with skin on, in salted water for 30 minutes. Drain. Peel and mash with potato masher.
Meanwhile, roast the whole garlic cloves for about 10-15 minutes, until soft. Cool slightly, then peel off the skin.
Combine the garlic, butter, salt and pepper in a saucepan. Mash together over low heat, stir in the cream. Gradually add the mashed potato, stirring constantly, until all blended. Add more salt and pepper to taste if required.
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