Slow cooked Welsh Lamb Shoulder with Sloe Gin, Plums, Ginger and Star Anise

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slow-cooked-welsh-lamb-shoulder
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AGA Cast Aluminium 24cm Round Casserole with Skillet Lid
AGA Cast Aluminium 24cm Round Casserole with Skillet Lid
W3057
£110.00
AGA Grid Shelf
AGA Grid Shelf
A1282
£33.00
20cm Stainless Steel Saucepan
20cm Stainless Steel Saucepan
W3422
£104.00

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Description

Recipe courtesy of Welsh Lamb

Serves 6

Ingredients

1kg (2.2lb) boneless Welsh Lamb shoulder cut into chunks

30ml (2 tbsp) olive oil

2 onions, cut into quarters

2 cloves garlic, sliced

Seasoning

2.5cm (1 inch) piece root ginger, peeled and chopped

4 star anise

150ml (¼ pint) sloe gin or damson wine or port

300ml (½ pint) lamb stock

30ml (2 tbsp) plum or damson jam

6 plums, halved and stones removed

 

Method

Heat the oil in a large ovenproof casserole pan or pot, (the AGA cast aluminium casserole would be ideal). Add the onions and garlic, then lightly cook on the simmering plate for 1-2 minutes.

Add the lamb cubes and brown well on the boiling plate before adding the seasoning, ginger, star anise, sloe gin, stock and jam. Mix well and bring to the boil.

2, 3, 4 and 5 oven AGA:  Cover the casserole with its lid and transfer to the simmering oven.  Cook for about 2-3 hours until the meat is tender – or you can leave it longer here without it coming to any harm!

About 30 minutes before the end of cooking add the plums.

Serve with seasonal ‘greens’ and crusty bread. Then enjoy, slowly.

Conventional cooking:  Pre-heat oven to Gas 3, 160ºC, 325ºF.  Fry the onions and lamb cubes on the hob.  Place in the oven and cook for about 1½ hours until the meat is tender.  Continue as above.

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