Countrywise brings you slow braised mutton worth waiting for
Ingredients
Before you start...
This dish will take a minimum of 6 hours to cook.
- 1x 2½ kg5½ lb shoulder of mutton, on the bone
- 250 g8¾ oz salted butter
- 8 salted anchovies
- 1 large bunch of oregano (of rosemary if preferred)
- 1 lemon, zested
- Black pepper, to taste
- 8 banana shallots
- 2 garlic bulbs
- 1 bottle of red wine
- 1 L water
Method: How to make Slow braised shoulder of mutton
Start by softening the butter a little, then cut it into chunks and put in the food processor.
Chop the herbs quite finely and add those too. Now the anchovies go in and finally the lemon zest and black pepper. Whizz to a coarse paste – about 20 seconds.
Slather the paste all over the top of the mutton to a thickness of about 5 mm.
Cut the shallots in half lengthways and pop them in a deep roasting tray. Cut the garlic bulbs in half as well and add them. Now any remaining rosemary can go in.
Lay the mutton on top of the shallots and garlic and pour in the bottle of red wine. The liquid should just be touching the bottom of the meat. If not, top up with water.
Seal the top of the dish with a layer of baking parchment followed by tin foil.
Put the tray in a low oven (140C/Gas 1) for 6 hours minimum (overnight at 100C/Gas 1/4 works too).
After 6 hours or so, remove the lid and turn the heat up to 200C/Gas 6 to crisp up the crust for 20 minutes.
Strain the juices, reduce a little and season and use as a gravy.
This lamb is lovely served with braised red cabbage and mashed potatoes with mustard.
