Slow Roast Lamb Shoulder with Red Wine Gravy

Slow Roast Lamb Shoulder with Red Wine Gravy

Method:

Preheat oven to full whack.

Use a sharp knife to make 12-15 incisions in the lamb, stuff bits of rosemary and garlic slivers into the holes

Cover with lid or tightly with a double layer of foil. Place in the oven and TURN DOWN to 170°C

Remove foil, check to ensure there’s still liquid in the pan. If not, add a cup of water. Roast for a further 20 to 30 minutes, until the skin is browned and crisp.

For the gravy, place the roasting pan on the stove over medium high heat. Add the flour, water, wine and stock cube and stir to mix in.

Simmer and reduce to your desired consistency then remove from the stove. Season to taste with salt and pepper, add a teaspoon of jam or honey if you like it sweet, sieve into a bowl/gravy jug.

Ingredients:

• 1.5kg UNCLE BEEF lamb shoulder (bone in)
• olive oil
• salt
• black pepper
• 1 onion, quartered (no need to peel)
• 1 head garlic
• 3 garlic cloves
• 1 bunch rosemary
• 1 cup water
• 1cup red wine
• Kitchen foil

GRAVY:


• 2 tbsp flour
• 1 beef stock cube
• 1 cup water
• 1cup red wine
• Salt and pepper