Rosemary braised Lamb Shoulder


One lamb shoulder bone in

4 sprigs of rosemary ( fresh )

Salt & pepper for seasoning

1 cups red wine

2 tbsp tomato paste

500ml beef stock

2 cloves of garlic

2 red onions sliced


Heat 15ml olive oil in pan….when hot , add garlic, onions, tomato paste and rosemary. Brown. Remove from pot. Rub salt and pepper into lamb and brown in oil…turning all sides. Throw onion mix back into pot.

Add wine and stock, place covered in oven 160 degrees for plus minus 2.5 hours . Remove and test tenderness…add more salt if needed. Can mash 2 potatoes and add to sauce to thicken consistency. Enjoy!

Leave a Reply

Your email address will not be published.