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Red Wine & Caramelised Onion Lamb Shoulder

Feeds 4

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Ingredients

1 & 1/2 cups (375mL) red wine

2 x 400g cans cherry tomatoes

1/2 cup (140g) caramelised onion relish

1 head garlic, halved

3 sprigs rosemary

1.5kg lamb shoulder, bone in, trimmed

2 tbsp extra virgin olive oil, for drizzling

Sea salt & cracked black pepper

Method

Preheat oven to 220°C.

Place the wine, tomatoes, caramelised onion, garlic, and rosemary in a deep-sided large roasting pan and mix to combine.

Place the lamb on top of the tomato mixture, drizzle with oil and sprinkle with salt and pepper.

Cover tightly with aluminium foil and cook for 2 1/2 hours.

Remove the foil, spoon the sauce over the lamb and cook for a further 10-15 minutes or until golden brown.

Serve the lamb with creamy polenta, roasted potatoes or shredded and stirred through pasta.

Based on a recipe by Donna Hay

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