Ingredients for 6 people
For the Lamb Shoulder:
1.5 kg boneless lamb shoulder
3 garlic cloves, finely chopped
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tsp cumin
2 tbsp olive oil
Salt and pepper
200 ml red wine
200 ml lamb or beef stock
For the Potato, Carrot, and Leek Straws:
300 g potatoes
300 g carrots
300 g leeks
3 tbsp olive oil
Salt and pepper
For the Lamb Jus:
1 onion, sliced
1 carrot, sliced
1 leek, sliced
2 tbsp diced tomatoes
300 ml red wine
500 ml lamb or beef stock
Salt and pepper
For the Tomato and Basil Salsa:
250 g ripe tomatoes, diced
1 garlic clove, finely chopped Slices
2 tablespoons fresh basil, roughly chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Prepare the lamb shoulder: Rub the lamb shoulder with a mixture of olive oil, garlic, rosemary, thyme, cumin, salt, and pepper. Marinate in the refrigerator for at least 1 hour, preferably overnight.
Preheat the oven to 160°C (320°F).
Brown the lamb shoulder in an ovenproof pan on both sides until nicely browned. Then add the onion, carrot, and leek and fry briefly.
Add the tomatoes and sauté briefly. Deglaze with red wine and add the stock.
Cook the pan in the oven for about 1.5 hours, until the meat is tender, basting occasionally with the pan juices.
Prepare the potato, carrot, and leek straws: Cut the potatoes, carrots, and leek into thin strips using a julienne cutter or grater. Heat olive oil in a large pan and fry the potato, carrot, and leek strips until golden brown and crispy. Season with salt and pepper and keep warm.
Prepare the lamb gravy: Remove the vegetables from the pan with the lamb shoulder, leaving only the pan juices.
Deglaze the pan juices with red wine and add the stock. Bring to a boil, then reduce over medium heat until the sauce has thickened slightly. Season with salt and pepper.
Prepare the tomato and basil salsa: Sauté finely chopped onions and garlic in olive oil in a pan. When they are golden brown, add the diced tomatoes. Sauté them and add a little sugar.
When the sugar begins to caramelize slightly, add a little water and let the liquid reduce again.
Now add a splash of balsamic vinegar and season with salt and pepper.
Finally, add the chopped basil and let the salsa simmer for a short time.
Nice to know: Lamb shoulder is a particularly tasty and succulent cut of meat that is often used in cooking. It comes from the shoulder area of the lamb and is known for its intense flavor and tender texture, which is perfectly enhanced by slow cooking or braising.
Characteristics of lamb shoulder: Tenderness and flavor: Lamb shoulder has a balanced fat distribution that melts during cooking, giving the meat a wonderfully juicy texture. The flavor is robust and aromatic, making it an excellent choice for savory dishes.
Versatility: It can be prepared in a variety of ways: braised, grilled, roasted, or even in a slow cooker.
