Tuscan Slow braised lamb shoulder

Allergen – None. Gluten, dairy and egg free.
Download Recipe
tuscan slow braised lamb shoulder in big bowl
g Best choice 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
  1. Pre heat the oven to 150oc.
  2. Heat a pan or grill, brown the lamb on all sides.
  3. In a baking tray put the onion, carrot, celery and the garlic, place the meat on top.
  4. Sprinkle the herbs on and around the meat, pour in the stock.
  5. 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.
  6. Remove from the oven and cool. Strain the vegetables in the tray and discard, reserve the braising liquid.
  7. 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.



Related recipes

View all recipes
Health services Workplaces & Tertiary education Sport & recreation Main meal
Zesty mushroom soup
NF GF +3 g Best choice
Health services Workplaces & Tertiary education Sport & recreation Baby friendly +1
White bean dip
V NF g Best choice
Health services Workplaces & Tertiary education Sport & recreation Main meal
Tuscan chicken pasta
NF DF a Choose carefully
Health services Workplaces & Tertiary education Sport & recreation Main meal
Thai green chicken curry
a Choose carefully
Health services Workplaces & Tertiary education Sport & recreation Snack +1
Sweet potato wedges
V NF +1 g Best choice
Health services Workplaces & Tertiary education Sport & recreation Main meal
Stuffed mushrooms
V NF a Choose carefully

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

 
Nutrition Australia and Victoria State Government logos