Slow Roasted Asian Lamb Shoulder

Preparation

1. For Masterstock: Heat oil in a deep frying pan or stockpot over medium-high heat. Add garlic, ginger, green onions coriander, cinnamon quills and star anise. Cook for 3 minutes, stirring. Add shaoxing wine to deglaze pan. Add soy and brown sugar. Bring to the boil, stirring to dissolve sugar. Add water. Reduce heat to low, gently simmer for 30 minutes to allow flavours to infuse.
2. Preheat the oven to 160◦C, full dry heat. Take the lamb out of the fridge at least 30 minute before starting this recipe. Lightly cover lamb shoulders with half the canola oil.
3. Heat oil in a large frying pan over medium-high heat, add onion, green onions and celery. Cook vegetables for 5-8 minutes or until softened and light golden. Transfer to a full gastronome.
4. Return pan to a medium-high heat. Add lamb shoulders, skin side down for 5 minutes. Turn lamb shoulders over and cook for a further 5 minutes. Place on top of vegetables in gastronome.
5. Pour Masterstock over lamb and vegetables. Cover with a layer of baking paper followed by a layer of foil. Cook for 3 ½ hours at 160◦C.
6. Remove lamb shoulder from Masterstock. Place lamb shoulders in a clean gastronome. Strain 1 litre the Masterstock through a chinois into a clean saucepan. Bring to the boil over medium-high heat, cook for 10-15 minutes or until reduced to a glaze.
7. Increase oven temperature to 170◦C., pour glaze over lamb shoulder, place back in oven and cook for a further 20 minutes.
8. Remove the lamb from the oven to rest, covered loosely with foil. When ready to plate, transfer to a serving dish. Spoon over some cooking liquid and garnish with spring onions, coriander, lime zest and juice.
9. Serve with Asian inspired roasted broccoli and kale.

Notes 

• Masterstock makes approximately 3.5 litres.
• Use Masterstock as directed in recipe or cool, strain and store in an airtight container in the fridge for up to three days or freeze, then boil for another use adding a little water.

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