Winter nights call for winter slow cooked, moorish meat! (unless your vegetarian!)

So I popped into my local butcher in Kumeu and had a chat. With the birth of the supermarkets unfortunately the local butcher is being pushed out. 

But they are so full of knowledge I should have spent hours talking to him about different cuts and dinner options.

I wanted to cook beef cheeks but at an average price of $8 per piece the price was just too high so we opted to braise a boned lamb shoulder. At $25 for the whole boned shoulder it is a fantastic affordable winter dinner for 6 people.

So let's get cooking.

 

Braised dishes take time so start early.

• 6 cloves garlic, crushed
• 2 Tbsp smoked paprika
• salt and pepper

1. Combine into a paste.

• 1 boned lamb shoulder lamb shoulder, laid flat and seasoned 

• 3 Tbsp cooking oil
• 2 carrots, chopped
• 2 onions, peeled and chopped
• 1 bunch thyme, fresh
• 1 cup red wine
• 2 cups beef stock

1. Heat oven to 160 degrees, lay lamb shoulder on board skin side down and spread with garlic mixture.
2. Roll up tightly and tie with strong string.
3. Heat oil in roasting tray and add carrots and onions and lamb, and fry quickly to brown all sides.
4. Add red wine, beef stock and thyme. Cover with baking paper and then tin foil. Baking paper stops the tinfoil sticking to the lamb.
5. Place in oven and cook for 2.5 hours. 
6. Remove tin foil and keep warm, strain stock into sauce pan and skim of any fat. Reduce to create a wonderful rich stock.
7. Discard string, onion, thyme and carrot from the lamb and carve into thick slices.
8. Serve over your favourite mash, kumara or parsnip would work best and pour over your rich gravy

Yum