Tuscan Slow braised lamb shoulder
Allergen – None. Gluten, dairy and egg free.
g
SF
Soy free
NF
Nut free
LF
Lactose free
GF
Gluten free
FS
Fish and shellfish free
EF
Egg free
DF
Dairy free
Main meal
Ingredients
Serves
people
Method
- Pre heat the oven to 150oc.
- Heat a pan or grill, brown the lamb on all sides.
- In a baking tray put the onion, carrot, celery and the garlic, place the meat on top.
- Sprinkle the herbs on and around the meat, pour in the stock.
- Cover the tray with grease proof paper and foil, cook for 2 -2 ½ hours for the smaller pieces and up to 5 hours for the larger pieces.
- Remove from the oven and cool. Strain the vegetables in the tray and discard, reserve the braising liquid.
- Pull all the meat from the bones and chop, mix with the reserved juices and store covered in the cool room for future use or freeze.
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Additional resources
Green recipe book
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Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
Healthy choices: policy directive for Victorian public health services
Government guidelines
Food Service Provider Contract Template
Develop policy & contracts
Healthy BBQ sample menu and event planner
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Healthy choices: policy guidelines for hospitals and health services
Government guidelines
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
Copyright © State of Victoria 2025.