From the Pantry
approx. 1.5 kg lamb shoulder bone in
4 sticks celery
1 onion (red or brown)
3 cloves garlic, sliced
herbs - 1 sprig of rosemary, 2 bay leaves and some sage
200mls sulphite free white wine
2 tablespoons tomato paste
4 tomatoes, diced
500ml homemade beef stock
300g Sicilian green olives (these make the dish)
half a bunch of parsley, chopped
grated parmasen for serving
cold pressed extra virgin olive oil for serving
optional bovine gelatin
1. In an enamel coasted pot, seal the lamb shoulder in some coconut oil. Once nicely coloured on all sides, remove and set aside.
2. In the same pot, add some more coconut oil and butter and add the carrot, celery, onion, leek, garlic and herbs in the pan. Cook until the onion is translucent.
3. Add the olives, tomato paste, diced tomatoes, parsley, white wine and beef bone broth/ stock and mix for a few minutes
4. Place the lamb shoulder into the pot and cover with a lid.
5. Slow cook in oven on 100 degrees C for about 6-8 hours. I usually put it on before bed, and awake to a melt in your mouth meal that we can enjoy for lunch.
6. Once meat is falling off the bone and super tender, remove the shoulder and set aside in a bowl. Remove any herb stalks. Get a barmix/ handheld mixer and puree everything remaining - this thickens the sauce. Add a bit of gelatin say 3 tablespoons, just because it is so good for you. I buy mine here.
7. Add back the lamb (without the bone)
8. Serve with lots of juices on its own or with some fresh egg pasta or gnocchi, glug of olive oil and a heap of freshly grated parmasen.
After a long chat with Emma and reading this - we aren't really fans of green vegetables in this house. I will talk more about this in the coming weeks. You could serve with some steamed zucchini (really well cooked) with lots of butter and sea salt. I served with this lovely fruity salad - orange, cucumber, a little shaved apple and fennel, mint and coriander and my homemade salad dressing.
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