- Meat Lamb
- Cut Shoulder
Masterclass
Ingredients
Lamb
- 2 kg lamb shoulder, 3-4cm dice
Other Ingredients
- 60mls oil
- 10g garlic, crushed
- 120g onions, finely sliced
- 140g carrots, sliced
- 200g trimmed celery sticks, sliced
- 4 sprigs rosemary
- 4 sprigs thyme
- 200g sliced mushrooms
- 200ml red wine
- 800g crushed tomatoes
- 1.5 litres stock
- ½ bunch basil leaves, torn
Preparation
- Heat half the oil in a large pan over medium-high heat. Season lamb with salt and pepper, add to pan in batches, cook for 5 minutes, turning or until caramelised. Add remaining oil, garlic, onions, carrots, celery, rosemary, thyme, and mushrooms. Sauté for 5-8 minutes, or until softened and caramelised. Add red wine to deglaze pan. Add crushed tomatoes and stock, bring to the boil, reduce heat and simmer for 3-3 ½ hours.
- Serve with tagliatelle pasta, garnish with fresh basil.