Slow-cooked lamb shoulder recipe

Serves 2

• 2 medium desiree potatoes
• 3 tbsp salted butter
• 2 tbsp thickened cream
• 6 baby carrots
• 1 tbsp honey
• 80g green beans
• Salt and pepper, vegetable oil

Lamb

• 600g lamb shoulder, cut into 2 pieces
• 2 garlic cloves
• 2 sprigs rosemary
• ½ tsp sea salt

Red wine and lamb reduction

• 800ml lamb stock, preferably homemade
• 300ml Black Wallaby grenache (or similar red wine)
• 100g caster sugar

Into sous vide bags, place a piece of lamb shoulder, one garlic clove, one sprig of rosemary and ¼ tsp salt. Seal the bags using a vacuum sealer, cook in an 85°C sous vide for 12 hours.

Note: some butchers will prepare sous vide bags as above, but might want a couple of days notice.

The same result can be achieved by using ziplock bags and a large pot of water set to a low simmer. Depending on the water temperature, cooking time may be reduced a little.

Reduction: place the lamb stock, red wine and sugar into a saucepan and reduce on a low heat until the sauce is glossy and coats the back of a cold spoon.

Potatoes: peel and cut potatoes, boil in a pot of water until cooked through. Strain, and while potatoes are still hot, mash them until almost smooth. Add 2 tbsp of butter, 2 tbsp of cream, salt and pepper, and mash until incorporated.

Carrots: place the baby carrots on an oiled oven tray, drizzle with honey and season with a pinch of salt and pepper. Roast in a preheated oven at 160°C until tender, around 20 minutes.

Beans: in a frypan, sauté the green beans in remaining butter at a low heat until tender.

Finish the lamb: remove lamb from the sous vide bags, carefully placing into a fry pan with a small amount of vegetable oil to seal the outside of the lamb.

Plating: divide the mash potato between two plates, top with the baby carrots, green beans and finally the lamb. Pour over the red wine reduction.

Recipe courtesy of Bridgewater Hotel Loddon River, for the Culinary Cruising feature in Vol 38.1 February-March 2023 Club Marine Magazine.