👨‍🍳 作り方

1. 1

   Preheat oven to 160°C (140°C fan/Gas Mark 3).

   💡 プロのコツ: A lower temperature ensures tender meat.
2. 2

   Pat the lamb shoulder dry and season generously with salt and pepper.

   💡 プロのコツ: Drying the meat helps achieve a better sear.
3. 3

   Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the lamb on all sides until deeply browned.

   ⏱️ 8-10 minutes

   💡 プロのコツ: Don't overcrowd the pot; sear in batches if necessary.
4. 4

   Remove the lamb from the pot and set aside. Add the onions, carrots, parsnips, swede, and garlic to the pot. Cook for 5-7 minutes until slightly softened.

   ⏱️ 7 minutes
5. 5

   Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to form a roux.

   ⏱️ 2 minutes
6. 6

   Gradually pour in the red wine (if using), scraping the bottom of the pot to deglaze. Let it bubble and reduce slightly.

   ⏱️ 2 minutes
7. 7

   Pour in the stock and Worcestershire sauce. Add the thyme and rosemary sprigs. Bring to a simmer.

   💡 プロのコツ: Ensure enough liquid to come halfway up the lamb.
8. 8

   Return the lamb to the pot, nestling it amongst the vegetables. Cover tightly with a lid.

   💡 プロのコツ: Ensure the lid is a tight fit to retain moisture.
9. 9

   Transfer the pot to the preheated oven and cook for 3 hours, or until the lamb is very tender and falling off the bone.

   ⏱️ 3 hours

   💡 プロのコツ: Check liquid levels halfway through and add a little more stock or water if needed.
10. 10

    Remove the lamb from the pot and let it rest for 10-15 minutes before carving or shredding. Remove herb sprigs.

    ⏱️ 15 minutes
11. 11

    Skim any excess fat from the surface of the cooking liquid. Taste and adjust seasoning. If the gravy is too thin, you can simmer it gently on the stovetop to reduce.

    💡 プロのコツ: A slotted spoon is useful for skimming fat.
12. 12

    Serve the lamb with the root vegetables and plenty of gravy.

    💡 プロのコツ: Delicious served with mashed potatoes or crusty bread.