Braised Lamb Shoulder with Salsa Verde
RECIPE BY JOEY INGRAM, EXECUTIVE CHEF | IRON GATE KITCHEN
INGREDIENTS:
Lamb Shoulder
1x lamb shoulder, bone in (1-1.2kg)
1x carrot – diced into 2cm cubes
1x onion – diced into 2cm cubes
2x stick celery – diced into 2cm cubes
2 head garlic – split in half
1 bunch thyme
1 bunch rosemary
2 tbsp tomato paste
1L chicken stock
200ml red wine
200ml red wine vinegar
SALSA VERDE:
2 bunch parsley, leaves only
1 bunch mint, leaves only
2 bunch chives
2 cloves garlic
1x 45g tin Ortiz anchovies
1 tbsp Dijon mustard
2 tbsp cornichons
2 tbsp capers
200ml olive oil
2 tbsp red wine vinegar
FOR THE LAMB:
For the best results, you can prepare the lamb a day before needed. This will allow anple time to let it soak in the juices and to remove any solidified fat from the
sauce.
Use a heavy based pot or casserole (try to use one without any plastic handles so you can put the whole pot into your oven)
Heat your oven to 160 degrees.
Brown the lamb shoulder in a few tables spoons of a neutral oil like grapeseed or canola. Once dark on all sides remove from the pot and add the carrot, onion, celery and garlic. Once these have sofetened and began to caramelise, add the thyme, rosemary and tomato paste. Cook for 5 more mintues then add the red wine and red wine vinegar. Reduce by half then add the chicken stock and lamb shoulder back in.
Bring to a simmer then put a lid on and place in heated oven. This should take about three hours. While it cooks, use a ladle every half an hour to baste the braising liquor over the top of the meat. After 3 hours, use a pair of tongs to see if the bone is able to wiggle free from the joint. Once it feels tender, take out of the oven and allow to cool in the stock. When it is cool enough to handle, lift out onto a plate and gently “jiggle” the bone out of the meat and place a plate on top to lightly press the presentation side.
Strain and cool the stock (ideally overnight) then remove the hard fat that has risen to the top.
FOR THE SALSA VERDE:
This all purpose green sauce is a kitchen hero. Versatile on red and white meats, fish and vegetables, its sings with eggs, bbq, roast dinners and as a sandwich spread with leftovers. I am yet to find a (savoury) application that is not improved with a dollop of it!
An incredibly easy sauce to make, lasts for a month in the fridge and is your best friend when it comes time to clean out any leftover herbs in the veggie drawer of your fridge.
Combine all the ingredients in a nutri bullet or blender then whizz on high speed until smooth. Store in a jar in the fridge for up to a month.
RECIPE BY JOEY INGRAM, EXECUTIVE CHEF, IRON GATE KITCHEN
Makes 4 portions
