Slow-braised in white wine, garlic and thyme, this lamb shoulder turns irresistibly tender, its flavours brightened with lemon and finished with a glossy, reduced jus. Anchovies, olives and sweet roast garlic add briny depth and richness, transforming the dish into something quietly luxurious.
A special thank-you to Sean Connolly, and his head chef, James Laird, for generously sharing this recipe from their event menu at Esther.
Serves 4
1 lamb shoulder, with bone in
Sal de Añana salt flakes
White pepper
150ml dry white wine
1L chicken stock
4 garlic cloves
5 thyme sprigs
1 whole garlic bulb, cut in half horizontally
1 lemon (save half for garnish)
Knob of cold butter (optional)
Preheat oven to 140°C. Season the lamb shoulder with salt and freshly ground white pepper. In a suitable oven-proof pot or Dutch oven, sear the lamb over a medium-high heat, until you have a deep golden-brown colour on all sides.
Remove the lamb shoulder and deglaze the pot with white wine, reducing by half. Add the chicken stock, garlic cloves, thyme and half a lemon. Return the lamb to the pot, cover and braise in the oven for 3-4 hours until falling off-the-bone tender. Rub the garlic bulb with olive oil and wrap in foil, roast in the oven for 20-30 mins, or until tender.
Once the shoulder and liquid has cooled to a temperature that is easy to work with, remove the shoulder and place on a suitable baking tray. Strain the braising liquid into a pot and reduce volume by half/three-quarters, until thick. A knob or two of cold butter at the end will help to create a silky glossy finish. Season with salt and white pepper to taste.
To serve:
1 slow-cooked lamb shoulder
4 Oritz or Talatta anchovy fillets
2 Tbsp Pons Arbequina olives, drained
200ml braising juices, reduced
50ml extra virgin olive oil (EVO)
½ roast garlic bulb
½ lemon, grilled
Sal de Añana salt flakes
Place the lamb shoulder in the oven at 180°C for 5-10 minutes, or until crisp skinned and golden. Garnish with anchovy fillets, olives and tuck in half lemon and garlic bulb. Pour over jus and EVO. Season with salt flakes.
Match with: Clos Pons Alges or Tezza Valpolicella Ripasso
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