This hearty Slow Cooked Lamb Shoulder will surely be your new go-to winter-warming recipe!

As we move into the cooler months, there's nothing quite like a comforting meal that warms you up from the inside out. This Roussillon Slow Roast Lamb Shoulder by Chef Tom Walton delivers just that, with its rich lamb flavours with sweet, fragrant notes of star anise and honey. Impress your guests with this dish at a dinner party, or make it a comforting family meal during the week.

We slow-cooked this dish in the Scanpan TechnIQ The Square to ensure excellent cooking results thanks to the even heat distribution. The best part? This versatile dish can be used from stovetop to oven and is dishwasher safe for easy cleaning.

Ingredients:

• 1 lamb shoulder, bone-in, square cut
• Salt, black pepper
• 4 tablespoon olive oil
• 8 baby onion, peeled, cut in half
• 4 clove garlic, crushed
• 1 cup mixed olives, pit in
• 2 tablespoon thyme leaves, chopped
• ¼ cup honey
• 6 whole star anise
• 1L quality chicken broth/stock
• 2 bunch baby carrots, trimmed
• 1kg baby potatoes, boiled until just tender, drained
• 2 tablespoon olive oil
• Simple green salad to serve

Method:

1. Preheat your oven to 200C.

2. Season the lamb shoulder with salt and pepper and set aside. Place the TechnIQ Square pan over medium-high heat. Add the olive oil, onions, garlic, olives, and thyme and season with a generous pinch of salt. Cook, stirring often for 3 minutes, then add the lamb shoulder, honey, star anise, stock and 2 cups of water to the pan.

3. Bring to a boil, then season and make sure the lamb is in the middle with all the onions and olives floating around the outside. Crumble up a large piece of baking paper, then place this over to cover the lamb, and then pan.

4. Place into the oven and cook for 45 minutes at 200C, then turn down to 150C for 2 hours.

5. Check regularly. The lamb should be caramelising on top and smelling so fragrant with the star anise. If needed, add a little more water to ensure it isn’t over-reducing. Baste the lamb twice during the cooking with the cooking juices. The lamb will be able to be easily pulled from the bone once cooked, and you want the sauce to be rich and dark, quite reduced.

6. While the lamb is cooking in the first 45 minutes, you can prepare the roast carrots and potatoes by tossing them in 2 tablespoons of olive oil. Season and roast in a tray for 20 minutes while the oven is at 200C. Rewarm the veggies for 7 minutes at 150C once ready to serve the lamb.

Recipe source: Scanpan

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