Anchor & Hope's slow-cooked shoulder of lamb

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olive magazine

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1. Heat the oven to 160C/fan 140C/gas 3. Carefully brown the shoulder all over in a roasting tin to get some colour on the lamb and render down the fat a little. Take out the lamb and tip out all but a couple of tablespoons of the fat. Chop the veg into decent-sized chunks, add to the tin and brown all over. Add the tomatoes, garlic, wine, bouquet garni and stock, then put back the lamb.
2. Cover the lamb with a sheet of buttered baking paper and cook for about 3 hours (check after 21/2). When it's falling off the bone, it's ready. Serve with gratin dauphinoise or butterbeans.

Anchor & Hope, 26 The Cut, London SE1

Per serving

662 kcalories, protein 50.4g, carbohydrate 15.1g, fat 0 g, saturated fat 21.5g, fibre 3.7g, salt 0.81 g

Latest comments and suggestions

• patch

  17 November 2007

  patch rated and commented on this recipe

  

  This recipe was not falling off the bone in 3 hours. I reckon it needs 4 - 5 hours. Does anyone else agree?

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• sophie

  02 December 2007

  sophie rated and commented on this recipe

  

  Just made this for Sunday Dinner and it was absolutely gorgeous! I was a bit wary about the cooking time due to the previous comment and all in all i think it was in the oven for about 3 and a half hours and it was deliciously tender. I served it with potato boulangere and it went down a treat. It was a little bit oily- but this was only due to the cut of meat and this was easily removed putting some ice cubes in the tray. I will definately make this again and will probably try it with fennel next time.

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• vikingqueen

  29 December 2007

  vikingqueen commented on this recipe

  I thought this to be a very easy and extremely satisfying recipe, however, am making it again for supper tonight but reducing the liquid a touch - probably omit the stock, as it created loads last time. Will check at 2 hrs and review it.

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• helen

  18 January 2008

  helen commented on this recipe

  great with half leg, omitted stock but had to add water half way through, veg was a gorgous and sticky. Great cheap mid week meal definately cook it again.

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• Potato Queen

  10 February 2008

  Potato Queen commented on this recipe

  I had this in the anchor and hope last week and it was amazing. I am going to do it for a group of 6 friends this weekend with boulangere potatoes & veg, however I have one guest who is a veggie - any ideas what I could do for them?

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• MANDY A

  21 February 2008

  MANDY A commented on this recipe

  Omit the stock but add a whole bottle of red wine, valpolicella is good, just leave it to cook for about 3 1/2 hours for a 5 1/2 lb shoulder joint, gorgeous!!

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• Serona

  01 March 2008

  Serona commented on this recipe

  This went down a treat in our house. Used the leftovers to make shephards pie. Two meals out of a relatively cheap cut of meat.

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• YUMMYMUMMY

  02 April 2008

  YUMMYMUMMY commented on this recipe

  I don't know if anyone else has noticed but the blurb says "Anchor & Hope's slow-cooked shoulder of lamb" and then it goes on to say, "Try this tender roast pork from one of London's first gastropubs ...

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• Andy

  16 July 2008

  Andy rated this recipe

  

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• Madeleine

  20 August 2008

  Madeleine rated and commented on this recipe

  

  Was a little disappointed as veg was not sticky and gorgeous but just a bit slushy and tomatoey. Was good, would make again but would leave on a lower heat for much much longer, possibly 5-6 hours next time. Wouldn't use the chopped tomatoes , or halve the amount . Meat was tender but not as tender as I had thought it would be.

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Ingredients

• 1 shoulder of lamb , on the bone
• 2 carrots
• 2 celery sticks
• 1 leek
• 3 turnips , squash ball sized
• 2 onions , each cut into 8 wedges
• 2x400g tins plum tomatoes
• 3 whole garlic heads, halved and papery skin removed
• 2 glasses white wine
• bouquet garni , a few sprigs of thyme, rosemary and parsley tied together
• chicken stock , fresh, cube or concentrate, made up to 300ml

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 30 mins

Cook 2 hrs min 3 hrs

Ingredients

• 1 shoulder of lamb , on the bone
• 2 carrots
• 2 celery sticks
• 1 leek
• 3 turnips , squash ball sized
• 2 onions , each cut into 8 wedges
• 2x400g tins plum tomatoes
• 3 whole garlic heads, halved and papery skin removed
• 2 glasses white wine
• bouquet garni , a few sprigs of thyme, rosemary and parsley tied together
• chicken stock , fresh, cube or concentrate, made up to 300ml

Per serving

662 kcalories, protein 50.4g, carbohydrate 15.1g, fat 0 g, saturated fat 21.5g, fibre 3.7g, salt 0.81 g

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