Lamb Shoulder Braised in Wine with Peas and Pecorino

If you’re going to do it, do it well. These are the kinds of meals we LOVE at our market. Loaded with top quality pecorino and peas and beautifully tasty lamb shoulders.

Serves: 6 people

Ingredients

• 1 lamb shoulder
• 4 celery stalks chopped
• 1 carrot chopped
• 1 onion chopped
• 6 garlic cloves bruised
• 250ml dry white wine
• 1 tsp thyme chopped
• 1 tsp sage
• 1 tsp rosemary
• 180g frozen peas defrosted
• Pecorino Toscano grated
• 1 red chili julienned with seeds removed
• 1 Lemon
• Olive Oil

Method

1. Preheat the oven to 120 degrees. Heat a large pan on medium to high heat, add in lamb and cook until golden all over (10 minutes).
2. Arrange vegetables in the middle of the pad, and place garlic all over. Place the lamb on top and pour over the white wine. Spread the herbs and season to taste.
3. Cover the pan with foil and let it braise in the oven until meat falls off the bone (7hrs).
4. Transfer the lamb to a large plate and top with peats, grated pecorino, chili and lemon grind. Squeeze lemon juice over the lamb and scatter the oregano and finish by drizzling olive oil.

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.