The cold weather is definitely upon us, so why not turn the heat up in the kitchen with a hearty recipe that’s sure to keep those mid-year blues at bay.
TAFE NSW Commercial Cookery Teacher, Damien Beard, believes his slow-cooked lamb shoulder with white beans will keep the chill of winter away and warm you from the inside out.
“To me, slow-cooked lamb shoulder would have to be one of the best winter recipes. This recipe is quick and easy and will satisfy your cravings,” he said.
“This lamb dish is enough for a meal by itself, or you could serve it with mashed potato or soft polenta to make it a real comfort meal.”
Slow-cooked lamb shoulder with white beans
250grms cannellini beans
18 French shallots (golden shallots), peeled and sliced in half
1 medium orange, thinly sliced
3 cloves of garlic, chopped coarsely
3 bay leaves
10 sprigs fresh thyme
½ teaspoon whole black peppercorns
750ml dry red wine
1 – 1 ½ kg boneless lamb shoulder
1 tablespoon olive oil
3 large sticks of celery, trimmed and cut into 4cm lengths
½ cup tomato paste
750grms butternut pumpkin, trimmed and cut into 3cm cubes
½ cup finely chopped flat leaf parsley
1 cup chicken stock
Combine the shallots, orange, garlic, bay leaves, thyme, peppercorns, red wine and lamb in a large dish bowl. Mix until well combined and refrigerate overnight
The next day – rinse the beans and drain. Place beans into a large saucepan of boiling water, return back to the boil. Reduce the heat and simmer, uncovered for about 15 minutes or until the beans are just tender
Preheat the oven to 160 degrees
Heat the olive oil in a large flameproof baking tray. Drain the lamb, reserving the marinade. Brown the lamb shoulder on all sides in the dish
Once browned add the unstrained marinade, celery and beans to the dish. Bring to the boil and then cover with foil
Transfer the dish to the oven and cook for about 2 hours until the lamb is tender and starting to fall apart
Once cooked remove the lamb from the dish, cover and keep warm.
Stir the tomato paste and pumpkin into the dish, simmer, uncovered, on the stovetop for about 15 minutes or until the pumpkin is tender. Add a little water or stock if necessary
Serve the lamb with the bean mixture and sprinkle with the chopped parsley to garnish.
TAFE NSW has a large range of hospitality and commercial cookery courses available for semester two. For information visit tafensw.edu.au or phone 131 601.