Served with confit potatoes, root vegetable mash & sauce
Recipe for dry aged lamb shoulder slow cooked
Slow-cooked meat dishes are perfect for weekends when you want to spend time with your loved ones while still enjoying a delicious and delightful meal that takes care of itself most of the time. A lamb shoulder also provides the perfect opportunity for leftovers, fitting nicely into a busy weekday.
Our lamb shoulder comes from a 60-day dry-aged Danish lamb, which intensifies the flavor even further.
Servings: Portions
Dry Aged Lamb Shoulder Slow Cooked
Served with confit potatoes, root vegetable mash & sauce
Ingredients
- 1 pcs. Lamb Shoulder (This edition is dry-aged)
- 1 pcs. Carrots
- 0.25 pcs. Celery
- 2 pcs. Onion
- Spices (Salt, pepper, fresh rosemary and fresh thyme)
- Meat Trimmings (From the crust and a bone of a deboned lamb leg)
- 300 gram White Wine
- 300 gram Water
- 6 pcs. Carrots
- 0.75 pcs. Celery
- 6 pcs. Parsnip
- 3 pcs. Onion
- 102 gram Cream
- 30 gram Butter
- Spices Salt, pepper, vinegar and lemon juice
- 2 kg Potato
- 184 gram Lamb Fat (Can be replaced with duck fat or oil)
- Spices (Salt, pepper, fresh thyme and fresh rosemary)
- 16 gram Wheat Flour
- 102 gram Cream
- Spices Salt, pepper, sugar, vinegar and lemon juice
Instructions
Slow Cooked Lamb Shoulder
- Score the meat crosswise and season with salt and pepper.
- Find a large ovenproof dish and place all the vegetables in the bottom along with the trimmings from the crust and the bone from a deboned lamb leg. The reason we have these is that the meat is dry-aged, which means that a hard "beef jerky" like crust forms, full of lots of flavor. Since most do not have it, you can "settle" for a marrow bone or just use some broth later instead.
- Add the white wine and place the dish in the oven at 225 degrees Celsius (437 degrees Fahrenheit) fan oven.
- Let it get a good dark crust (it takes about 10 minutes) and take the dish out. Leave the oven door fully open and turn down to 150 degrees Celsius (302 degrees Fahrenheit) fan oven instead.
- Place the lamb shoulder in the dish, add the water and cover the dish with foil.
- When the oven is down to 150 degrees Celsius (302 degrees Fahrenheit), place the dish back in the oven and let it cook for 3 hours.
- After 3 hours, take the dish out and use the liquid and vegetables for sauce, etc.
- Place the dish with the meat back in the oven and cook for 15 minutes at 225 degrees Celsius (437 degrees Fahrenheit) fan oven.
- Cut it into smaller pieces, and it is ready to serve.
Root Vegetable Mash
- When the meat has simmered for 1.5 hours, cut the root vegetables into smaller pieces and place them in the broth in the dish. Cover again and cook for at least 1 hour at 150 degrees Celsius (302 degrees Fahrenheit).
- Remove the root vegetables and a little of the broth from the dish and place them in a heavy-bottomed pot. Mash them (either with an electric mixer or a potato masher) while adding cream, butter, salt, and pepper.
- Add milk if the consistency is still too thick.
- Finally, season with lemon juice, vinegar, salt, and pepper.
Confit Potatoes
- We always keep the peel if they are in okay condition. If not, peel the potatoes.
- Wash the potatoes thoroughly and cut them into small pieces about 1 x 1.5 cm.
- Boil them for 3 minutes in water with a little vinegar (if you don't have vinegar, salt can be used).
- Take the potatoes up and let them dry in a colander for 5 minutes.
- Optionally, dry them afterwards with a tea towel.
- Find a heavy-bottomed (large) pan and heat the fat over medium heat.
- Add the potatoes, along with thyme and rosemary.
- Let it fry for 20 minutes, turning them regularly.
- In the last 5 minutes, turn the heat up almost to maximum and turn them often again.
- When they have achieved the desired color, place them back in a colander and dab dry with a tea towel/paper towel.
- Season them with salt and pepper, and they are ready to serve.
Sauce
- Discard the marrow bone and blend the "soup vegetables" and liquid from the ovenproof dish with the lamb shoulder.
- Take 2 tablespoons of the lamb fat and heat it in a heavy-bottomed pot over medium-high heat. Add the flour and whisk until smooth.
- Add the blended liquid little by little while whisking vigorously.
- Add the cream and continue whisking.
- After about 10 minutes, season the sauce with salt, pepper, sugar, lemon juice, and vinegar.
- Serve everything together and enjoy.
