Slow Cooked Lamb Shoulder on Crispy Rosemary Sea Salt Vienna
Time: 1 hour+
Servings: 4-6
Difficulty: Medium
Ingredients
Rosemary, Garlic & Sea Salt Pana de Casa
800g Lamb Shoulder Boneless
2 twigs of rosemary
500ml beef bone broth
3 garlic cloves
1 x tsp olive oil
¼ tsp salt
for the mashed potato:
3 large Brushed Potatoes
peels and cubed Tbs Butter
Tbs Cream
¼ tsp salt
for the gravy:
2 cups of broth from slow-cooked lamb
4 tbs butter
4 tbs flour
½ tsp garlic powder
¼ tsp black pepper
Salt (if needed)
Instructions
Add tsp olive oil to a pan over medium-high heat, place your lamb in the pan and sear each side, roughly 1-2 minutes on each.
Add tsp olive oil to a pan over medium-high heat, place your lamb in the pan and sear each side, roughly 1-2 minutes on each.
Remove from the pan and place in the slow cooker. add your garlic, bone broth and a twig of rosemary, then set to high and cook for 4 hrs.
When there are only 30 minutes left for the lamb, boil your potatoes and once soft, drain the water and add 1 tbs butter and 1 tbs cream and salt to taste then blend with a hand blender until smooth and creamy set-aside.
Once the lamb is finished cooking remove it from the slow cooker and place it in a large bowl, and gently shred the lamb with a fork.
Drizzle your Rosemary, Garlic & Sea Salt Pana de Casa with 2 tsp of olive oil and then bake in the oven for 10 minutes.