CIDER BRAISED LAMB SHOULDER
This dish reflects rustic cooking traditions from apple-growing regions of northern France.
Serves: 6
Ingredients:
1 x 2.2kg Lamb shoulder (approx.)
1 Fennel
3 Shallots
6 Garlic cloves
100ml Olive oil
1 bottle Cider
500ml Chicken stock
Salt + Pepper
-
Apple sauce
Cider vinegar
50ml Chicken stock
450ml Chicken stock
Method:
Preheat the oven to 250°C.
Chop the vegetables and place in a roasting dish. Place the lamb on top, cover with the olive oil and season well on both sides.
Roast in the oven for 25 minutes until nicely browned all over. Add the cider and chicken stock, cover with foil and cook at 80°C for 12 hours.
Remove the bones, place the lamb back in the dish and add the apple sauce, a little cider vinegar and a splash of stock. Glaze in a hot oven until shiny and sticky.
Reduce the cooking liquid from the lamb with an additional 450ml chicken stock. Remove the fat as it cooks down and reduce by half until thick enough. If needed, sprinkle in some gravy granules while whisking until the desired thickness is reached.
