Recipes/

Tuscan Slow braised lamb shoulder

Health services Workplaces & Tertiary education Sport & recreation
Allergen – None. Gluten, dairy and egg free.
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tuscan slow braised lamb shoulder in big bowl
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
  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.

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Additional resources

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Green recipe book
Plan a menu +1
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Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
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Healthy choices: policy directive for Victorian public health services
Government guidelines
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Food Service Provider Contract Template
Develop policy & contracts
Health services +2
Healthy BBQ sample menu and event planner
Plan a menu
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Healthy choices: policy guidelines for hospitals and health services
Government guidelines
Health services

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

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

 
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