Slow Cooked Lamb Shoulder, Pommes Boulangere and Roasted Heirloom Carrots

Cook Time 3 hours

Servings 4-6

Ingredients

1 Lamb Shoulder
500mls lamb stock
1 stick celery
1 onion
1 carrot
Rosemary
Parsely stalks
Olive Oil
Salt
Thyme
1 head garlic
1 leek

Pommes Boulangere
8 Potatoes
3 Brown Onions
750mls Chicken Stock
3 Cloves Garlic
Sprig Thyme
Olive Oil
Butter and Sea Salt

Roasted Heirloom Carrots
1 Bunch Baby Heirloom (or normal) Carrots
Olive Oil
Butter
Sea Salt
Lamb Stock
Thyme
Garlic Cloves

Method

Season the lamb with salt and pepper.
Seal lamb shoulder in heavy based pan. Once nicely coloured remove from pan and saute vegetables until golden.
Replace lamb shoulder, cover with stock and add herbs, good pinch of salt and cook at 140C for 2-3 hours (or until lamb is falling off the bone).
Remove lamb from pan, pass stock through a fine sieve and return to pan.
Reduce by half, add lamb shoulder to pan again and baste until almost all of the liquid had been absorbed by the lamb shoulder.
Keep warm until ready to serve.

Pommes Boulangere
Peel onions and slice finely.
Saute in a pan with sliced garlic until soft and slightly caramalised
Peel and slice potatoes approx 1-2cm thick.
Reduce chicken stock, with Thyme and a couple of garlic cloves by half, and pass.
Layer potatoes and onions in a nice baking dish, cover with chicken stock, season and add a knob of butter and a splash of olive oil.
Bake at 140C for 45-60 mins until golden brown and tender.

Roasted Heirloom Carrots
Scrub and wash baby carrots.
Heat olive oil in a larger heavy based pan.
Add carrots and colour gently, season to taste.
Add stock and butter, thyme and garlic and cook until soft and glazed
Serve with Lamb.