• Hana Kovac

Candied Lamb Shoulder



A perfect recipe for a cold and rainy autumn day when all you want to do is just sit at home, waiting for a nice lunch or dinner. The smell of the slow cooking meat will fill the air and you can cozy up with some good book. Choose organic meat and veggies, accompany with roasted sweet potatoes. The best utensil for this recipe would be a cast iron casserole.

Candied Lamb Shoulder

Ingredients

1 Lamb shoulder

1 onion

1 carrot

1 leek

1 garlic

1 tbsp sugar

Herbs: thyme, bay leaf, oregano

salt, pepper

olive oil

1 glass of red wine

2 cups of water

Directions

1. Start by roasting the meat on both sides for few minutes, then set aside.

2. Roast the onion and garlic and cook on low heat for 2 minutes. Add the leak and the carrot, cut in small chunks.

3. Add the sugar and let caramelize a bit, stirring constantly.

4. Pour the wine, let evaporate the alcohol.

5. Put back the meat, the herbs and the water.

6. Preheat the oven on 150 degrees C, close the casserole with the lid and put into the preheated oven. Let cook for 4 hours. The meat should be soft and easily fall from the bone.

#slowcooking #casserole #autumn #lamb

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