Lamb Shoulder with Caramelised Shallot Recipe

This is a family favourite in our household. It matches beautifully with our Cabernet Merlot and Cabernet Franc. The flavours are really enhanced by the lamb. Serves 4-6 people.

Ingredients

For the lamb:

• 1.2kg bone-in lamb shoulder
• 1½ tablespoons olive oil, divided
• 1 large carrot, chunked diagonally
• 1 yellow onion, cut into quarters
• 1 small bunch fresh thyme (reserve 3 sprigs)
• 5 garlic cloves, gently crushed
• 200ml balsamic vinegar, divided
• 1 litre chicken stock
• 1 tablespoon cornstarch mixed with 1 tablespoon water

For the shallots:

• 6 banana shallots or pearl onions
• 40g butter
• Reserved thyme sprigs

For serving:

• Roasted potatoes
• Fresh green peas

Instructions

Prepare the lamb: Pat the lamb shoulder dry using paper towels and generously season with salt. In a heavy-bottomed pan, heat 1 tablespoon of olive oil over medium-high heat. Brown the lamb thoroughly on all sides, starting with the fat side down, for about 15-20 minutes in total. Transfer to a plate.

Build the braising base: Using the same pan with the lamb drippings, sauté the carrot and onion pieces for approximately 5 minutes until they develop a golden colour. Bundle most of the thyme with kitchen twine, leaving 3 sprigs aside. Add the crushed garlic, thyme bundle, and three-quarters of the balsamic vinegar to the pan. Scrape up any browned bits from the bottom.

Slow-cook the lamb: Transfer the vegetable mixture to your slow cooker. Place the lamb on top, fat-side facing up. Pour in enough chicken stock to nearly cover the meat. Set to low heat and cook for 7 hours.

Prepare the shallots: During the final 30 minutes of cooking, heat your oven to 180°C (160°C fan). Peel the shallots, keeping the root ends intact, then halve them lengthwise. In an oven-safe skillet, heat the remaining oil over medium-high heat. Place shallots cut-side down, add butter and reserved thyme sprigs. Cook for 6 minutes until golden underneath, then add the remaining balsamic vinegar. Transfer to the oven and bake 15-20 minutes until tender. Remove and let cool to room temperature. Reduce oven to 120°C (100°C fan).

Rest and finish: Move the cooked lamb to a serving platter, cover loosely with foil, and keep warm in the low oven. Strain the cooking liquid through a fine sieve into a saucepan, discarding the solids. Skim off any surface fat, then boil the liquid for about 25 minutes, until it reduces and coats the back of a spoon. Whisk in the cornstarch mixture and simmer until the sauce thickens.

To serve: Drizzle some sauce over the lamb, arrange the caramelised shallots around the meat, and serve with roasted potatoes and peas. Provide extra sauce on the side.

Serves 4-6