Slow roasted Lamb shoulder with a Vino Cotto glaze
A hearty and warming lamb meal for the whole family to enjoy.
Lamb shoulder is a distinctly rich, flavoursome and more fatty cut than the leg, so it lends itself well to roasting and slow cooking. It is also much more economical. This dish is all about slow cooking and the slight sweetness of the Vino Cotto glaze. The slow temperature cooking causes the connective tissue in the meat to break down. It will literally pull apart easily using a fork. Kids love the tenderness and sweetness of slow roasts.
1 x 2kg boneless lamb shoulder, fat trimmed
2 Garlic cloves
Salt and pepper
2 cups Vino cotto
1 large brown onion, chopped
2 carrots, peeled chopped
2 celery sticks, chopped
2 cups red wine
Preheat oven to 200C degrees.
Using a mortar and pestle, crush garlic, rosemary, 1 tbsp salt. Add 2 tbsp of olive oil and mix until well combined.
Lightly score the lamb skin, then rub with the garlic mixture. Season with salt and pepper.
Add oil to a large heavy based frying pan and seal lamb on both sides, about 2 minutes. Alternative use a BBQ grill.
Place oil, carrots and celery in roasting pan. Lay lamb skin side up on vegetables. Add wine to pan. Place in oven for 20 minutes.
Reduce oven to 160C degree. Roast lamb, basting with pan juices every 20 minutes. Cook for 1 hour.
Pour Vino Cotto generously over the lamb and cook a further 90 minutes, basting every 15 minutes. Add more Vino Cotto to the lamb as required and cook until meat is tender and juices run light pink when centre of lamb is pierced.
Remove roasting pan from oven and transfer lamb to a serving platter, cover and let rest.
Pour pan juices into a saucepan and reduce to a thicker consistency.
Serve, thick slices of lamb with sauce.
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