All-In-One Shredded Lamb
This tender lamb shoulder is made with Garlic, Rosemary and Massel Liquid Stock. It will melt in your mouth as the rich Bacon and onion flavours take you to a gastronomic happy place
(Serves: Serves 4 - 15 minute prep time - 4hr 20min cook time)
Ingredients
- 375ml (1 1/2 cups) Massel Beef-Style Liquid Stock
- 2 tbsp extra virgin olive oil
- 1.6kg lamb shoulder, bone in
- 1 large brown onion, thickly sliced
- 3 middle bacon rashers, trimmed, thickly sliced
- 2 carrots, roughly chopped
- 2 garlic cloves, sliced
- 2 fresh rosemary sprigs
- 500g chat potatoes
Method
1 Preheat oven to 150C/130C fan-forced.
2 Heat oil in a large flameproof casserole dish over medium-high heat. Cook lamb for 5-6 minutes each side or until browned. Transfer to a plate.
3 Add onion and bacon to dish and cook, stirring occasionally, for 3-4 minutes or until starting to brown. Add carrot and cook, stirring often, for 5 minutes or until onion is softened. Add garlic and rosemary and cook for 30 seconds or until fragrant. Stir in stock and bring to the boil.
4 Return lamb to dish and arrange potatoes around lamb. Season. Cover tightly and transfer to oven. Cook for 3 hours. Remove lid and cook for a further 1 hour or until browned and lamb is tender and falling from the bone.
5 Shred lamb, discarding bone. Serve lamb with vegetables and sauce.
Massel products used in this recipe:
