Restaurant42 Salcombe
Braised Devon Lamb

You'll need a boned shoulder of, preferably, local lamb which you should be able to buy from any local butcher - we purchase our lamb from Aune Valley Meat in Loddiswell.

Ingredients
Casserole dish, ideally a 14" or 16" oval
2 lbs carrots, peeled and coarsely chopped
2 medium onions, peeled and coarsely chopped
1 head of garlic
2 sticks of celery, coarsely chopped
1 medium leek, coarsely chopped
1 bottle of red wine
2 tablespoons of redcurrant jelly
50 ml of olive oil stock to cover

THE SOUTH HAMS RADIO COOKBOOK

 

 

 

Place your casserole on a high heat, add olive oil and when smoking hot, add the well seasoned shoulder of lamb and seal on all sides until golden brown.
Remove the lamb and place to one side, keeping it warm.

Place your garlic (cut across the middle) flesh side down and saute until golden brown (taking care not to burn the garlic).
Add chopped vegetable and saute until golden brown, then add red wine and redcurrant jelly, and simmer until reduced by half.
You can judge the reduction by tasting the liquor.

If the harsh alcohol flavour has been replaced by a sweeter flavour you are ready to add the stock and the lamb shoulder.
Bring to a simmer, cover with lid and place in the oven (gas mark 4 or 345F) for 2 - 3 hours.
The meat is cooked when a there is no resistance when skewered. Once lamb is cooked, remove from casserole and keep warm.
Return dish to stove and bring to the boil and reduce again by half. Thicken with a little corn flour until the sauce coats the back of a spoon.
Pass finished sauce through a sieve and adjust seasoning with salt and black pepper.

Carve the lamb into individual portions about 2" thick and serve with your favourite potato dish and 'in season' vegetables, finally coating with the finished sauce.

We make our own stock at Restaurant 42, but you can use stock cubes, which make a quality and easy substitute in the domestic kitchen.