We may be sliding down the tail of winter and into spring, but such a soul-stirring dish as an eight-hour lamb shoulder is typically appropriate for any seasons. While you’re spending an inordinate amount of time in your kitchen sharpening up those chef chops, it’s pretty much a requisite for any potential dinner-party-thrower to master the art of lamb shoulder, which is why we’ve sourced this recipe from premium wine brand Tussock Jumper, worked up by Sophie and Nick Pearce.
Tussock Jumper 8-Hour Lamb Shoulder
Serves: 4-6 people.
- 500ml Tussock Jumper Malbec
- Roughly 2kg of lamb shoulder, with bone
- 2 onions
- 1 bulb garlic
- Large handful of thyme
- 2 lemons (or preserved lemons)
- 500ml vegetable stock
- Olive oil
- Preheat oven to 150-degrees.
- Roughly chop onions, can leave skin on and place into bottom of pot. Cover the bottom of the pot like a bed for the lamb.
- Cut bulb of garlic in half and place on bottom of pot.
- Place half the thyme over the onions.
- Sit lamb shoulder on top in the bottom of the pot. Make sure its flat and sturdy as needs to sit there for a long time.
- Peel lemon rind of two lemons into pot and balance rest of thyme over the top of the lamb.
- Add 500ml vegetable stock and 500ml Tussock Jumper Malbec into pot.
- Drizzle some olive oil over lamb and sprinkle and good whack of salt and crack black pepper.
- Before you pop it in the oven, make sure the lamb is sitting up out of the liquid, but there is a good amount of liquid in the bottom of the pot or tray.
- Put the lid on and place into oven at 150-degrees for 2 hours, then 110-degrees for 6 hours. Remove lid for the last half hour.
- Serve. Drizzle in juices, add a pinch of salt and squeeze of lemon and serve with the remainder of your Tussock Jumper Malbec.
You can grab a $16 bottle of Tussock Jumper Malbec from Liquorland here.