Served with Jerusalem Artichoke Mash, Chips, and Bread
Recipe for lamb shoulder in roasting pot
It is once again the season for stews and slow-cooked dishes, which also means it’s time to bring the Dutch oven down from the top shelf and fill it with all sorts of good ingredients.
Here we provide you with the recipe for a delicious slow-cooked lamb shoulder dish with white wine and plenty of fresh vegetables.
Serve the dish with Jerusalem artichoke puree and Jerusalem artichoke chips, and warm both soul and body – enjoy!
Servings: Portions
Lamb Shoulder in Roasting Pot
Served with Jerusalem Artichoke Mash, Chips, and Bread
Ingredients
- 1 pcs. Lamb Shoulder
- 2 pcs. Carrots
- 3 pcs. Onion
- 1 pcs. Celery Leaf One stalk and a lot of leaves
- 4 pcs. Bay Leaf
- Spices Salt and pepper
- 200 gram White Wine
- 800 gram Water Can easily vary, depending on your roasting pot and the size of the meat,
- 500 gram Jerusalem Artichokes
- 500 gram Potato
- 91 gram Olive Oil
- 15 gram Butter for the sauce
- 15 gram Wheat Flour for the sauce
- 206 gram Milk
- 103 gram Cream
- Spices salt and pepper
- Lemon Juice
- Gastrique or vinegar and sugar
- Broth stock you chef or cube - can be omitted
- Gravy Color if necessary
- 1 bunch Parsley
Instructions
Lamb Shoulder in Roasting Pot:
- This meat was dry-aged for 60 days, resulting in an intense, tender, and delicious flavor. When working with such high-quality meat, it is important not to overcook it as it can become dry and boring. This is because dry-aged meat contains less moisture than "normal" (i.e., wet-aged) meat.
- The meat was seared with a blowtorch and seasoned with salt and pepper before cooking. It could also have been seared in a pan, but the blowtorch is easy to work with and ensures an even result.
- The roasting pot is filled with water to soak while the vegetables are being chopped.
- All vegetables are peeled/cleaned and cut into large pieces.
- The water is drained from the roasting pot, and meat and vegetables - except for Jerusalem artichokes and potatoes - are added.
- Add white wine and water.
- Place the lid on the roasting pot and put it in the oven.
- Cook the meat for 4 hours at 150 degrees Celsius (302 degrees Fahrenheit).
- After 3 hours, take it out of the oven and add potatoes and Jerusalem artichokes.
- After the 4 hours, remove the meat, shred it with two forks, and set aside.
- Strain the liquid and set aside - you will need it for the sauce.
Jerusalem Artichoke Mash:
- Meanwhile, make a mash with the Jerusalem artichokes and potatoes.
- Put the vegetables in a bowl and mash them with your preferred tool.
- Add olive oil and season the mash with salt and pepper.
Sauce:
- Melt the butter in a pot.
- Add flour and whisk with a hand whisk until the flour has absorbed the butter.
- Add the liquid (the stock) from the roasting pot - about 5-6 dl. - while whisking vigorously.
- Add milk and cream.
- Blend onions and carrots with some of the stock and pour it into the sauce.
- Season with salt, pepper, lemon juice, gastrique (or sugar and vinegar), and optionally a "fond du chef" (or bouillon cube), if the flavor is still not quite right.
- Optionally, color the sauce with a bit of browning if you do not want the slightly yellowish color.
- Add the shredded meat to the sauce and warm the dish through for a couple of minutes.
- Serve the dish with a sprinkle of chopped parsley, Jerusalem artichoke mash, and good bread (e.g., this one) as a side.
- The dish also tastes fantastic with a crispy element as a sprinkle, e.g., these Jerusalem artichoke chips.
