Prep Time - 15 Min | Cook Time - 300 Min | Cook Time - 10 Min
Prep Time - 15 Min | Cook Time - 300 Min | Cook Time - 10 Min
Lamb
2.5kg oyster cut lamb shoulder, bone in
Sea salt and cracked pepper
50ml canola oil
120g brown onion, sliced
100g green onions, cut into batons
150g celery, sliced
Masterstock
50ml canola oil
25g garlic cloves, sliced
80g ginger, thickly sliced
150g green onions trimmed, halved
25g coriander roots and stems
4 cinnamon quills
8 star-anise
250ml Shaoxing wine
375ml dark soy sauce
185g brown sugar
3lt water
Serving Suggestions
Asian inspired roasted broccoli
Kale
For masterstock: Heat oil in a stockpot over medium-high heat. Add garlic, ginger, green onions, coriander, cinnamon quills and star anise. Cook for 3 minutes, stirring. Deglaze with Shaoxing wine, add soy, brown sugar. Stir to dissolve sugar. Add water, reduce heat and gently simmer for 30 minutes to allow flavours to infuse.
Heat oil in a large frying pan over medium high heat, add onion, green onions and celery. Cook vegetables for 5 minutes or until lightly caramelised. Transfer to a gastronorm tray.
Return pan to a medium-high heat. Add lamb shoulders, skin side down for 5 minutes. Turn lamb shoulders over and cook for a further 5 minutes. Place on top of vegetables in gastronorm.
Pour masterstock over lamb and vegetables. Cover with a layer of baking paper followed by a layer of foil. Cook at 90°C for 10 hours, 30% steam and 70% dry heat.
Remove lamb shoulder from masterstock, placing in a clean gastronorm.
Strain the masterstock through a chinois, bring to the boil and reduce to a glaze.
Pour glaze over lamb shoulder, place back in oven and cook for a further 20 minutes at 170°C.
Remove the lamb from the oven to rest, covered loosely with foil. When ready to plate, transfer to a serving dish. Spoon over some cooking liquid and serve with Asian inspired roasted broccoli and kale
