Easy roast beef
A classic roast beef with a fruity redcurrant and red wine gravy to serve the whole family. Enjoy with roast potatoes for an impressive Sunday lunch
Braised shoulder of lamb
Serves 6
Easy
Prep:
Cook:
Lamb shoulder, done properly. This crowdpleaser from London's The Red Lion & Sun roasts lamb alongside a whole bottle of red wine for super-tender results
Skip to ingredients
- 2 tbsp vegetable oil
- 2½ kg lamb shoulder
- 4 celery sticksquartered
- 2 carrotsquartered
- 2 onionsquartered
- 6 garlic cloves
- 1 bottle of red wine
- 1l lamb stock
- ¼ bunch of rosemary
- ¼ bunch of thyme
Nutrition: per serving
- kcal982
- fat63.6g
- saturates27.9g
- carbs7.1g
- sugars4.7g
- fibre2.6g
- protein70.6g
- salt0.5g
Method
step 1
Season the lamb all over. Heat the oil in a large non-stick frying pan. Add the lamb, skin-side down, and fry for 4-5 mins or until browned on both sides. Transfer to a large roasting tin.
step 2
Heat the oven to 170C/150C fan/gas 3. Tip the vegetables and garlic into the frying pan you browned the lamb in, and cook for 3-4 mins until browned. Transfer to the roasting tin. Tip the wine, stock, rosemary and thyme into the frying pan, bring to a simmer, then add to the lamb. Cover the tin with baking paper and foil, put in the oven and roast for 6 hrs.
step 3
Take off the foil and paper, carefully transfer the lamb to a platter, cover loosely and leave to rest. Strain the braising liquid into a jug. Spoon off any excess fat, tip into a pan, then simmer for 5 mins until the liquid has reduced a little. Serve with the lamb, roasties and veg.
