This recipe is in partnership with @tussockjumperwines, using their delicious Malbec! Such an easy but show stopping meal this one, perfect as we’re allowed to start entertaining again coming into Winter. Tussock Jumper has wines from the world’s best wine countries, and have the perfect wine for any occasion. You can head to @firstchoiceliquormarket to purchase a bottle!
8 Hour Lamb Shoulder
Prep time: 15 minutes
Cook time: 8 hours
Serves: 4 - 6 People
- Prep time: 15 minutes
- Cook time: 8 hours
- Total time: 8 hours 15 minutes
- Serves: 4 - 6 People
- 500 ml Tussock Jumper Malbec (red wine)
- 2 kg Lamb shoulder, bone in
- 2 Onions
- 1 bulb Garlic
- 1 large handful Thyme
- 2 Lemons, (or preserved lemons)
- 500 mL Vegetable stock , (have a bit extra in case you need to top yours up)
- Olive oil
Preheat oven to 150C.
Roughly chop onions, can leave skin on and place into bottom of pot. Cover the bottom of the pot like a bed for the lamb.
Cut bulb of garlic in half and place on bottom of pot.
Place half the thyme over the onions.
Sit lamb shoulder on top in the bottom of the pot. Make sure its flat and sturdy as needs to sit there for a long time.
Peel lemon rind of two lemons into pot.
Balance rest of thyme over the top of the lamb.
Add 500mL vegetable stock and 500mL of Tussock Jumper Malbec into pot.
Drizzle some olive oil over lamb.
Sprinkle a good whack of salt and crack black pepper over the lamb.
Before you pop it in the oven, male sure the lamb is sitting up out of the liquid, but there is a good amount of liquid in the bottom of the pot or tray.
Put the lid on.
Put into oven at 150C for 2 hours, then 110C for 6 hours. Take lid off for last half hour.
Serve. Drizzle in delicious juices, add a pinch of salt and squeeze of lemon.