Slow-Roasted Lamb Shoulder with Red Wine — Agnello all'Irpina
A Campanian Irpinian roast of lamb shoulder slow-cooked with red wine, garlic, rosemary, and the warming spice profile of cloves and bay typical of the Avellino mountains, served with the rich pan reduction and roast vegetables.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 560g lamb shoulder chunks dry. Season with 1 tsp salt and 0.5 tsp pepper. Smash 10 garlic cloves. Cut 4 carrots into 3cm batons, 400g potatoes into 3cm chunks, 2 red onions into wedges. Measure rosemary, bay leaves, cloves, juniper berries, red wine, stock, tomato paste, and parsley.
Sear
Heat 3 tbsp oil in a large heavy ovenproof pot over medium-high heat. Brown lamb in two batches, 5–6 minutes each, until deeply coloured. Remove and set aside.
Bloom
Reduce heat to medium. Add garlic, rosemary, bay leaves, cloves, and juniper berries. Stir 60 seconds until fragrant. Add tomato paste, cook 1 minute until darkened.
Braise
Pour in red wine, simmer 4–5 minutes scraping up browned bits, until reduced by half. Return lamb, add warm stock, bring to a simmer. Toss vegetables with remaining 3 tbsp oil and 0.5 tsp salt. Add to pot, cover tightly. Transfer to 180°C oven, roast 90 minutes covered.
Crisp
Uncover pot. Increase oven to 200°C. Roast 25–30 minutes uncovered until lamb is fork-tender, vegetables are glazed, and sauce has reduced. Remove from oven, rest 5 minutes.
Plate
Discard rosemary stems, bay leaves, and cloves. Plate lamb with vegetables and pan sauce. Scatter chopped parsley and a pinch of flaky salt. Serve immediately.
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