Go low and slow. Succulent and meltingly tender, this slow-cooked lamb shoulder falls apart under the fork with hardly a nudge. Falling off the bone is precisely how pulled meat became so trendy.
“Nothing says ‘special occasion’ quite like lamb,” says Chef Anja Bands. She adores the luxurious flavour combination. “The herbs add freshness, the citrus cuts through the fattiness and the pistachio adds crunch.”
What we love about it: Shoulder is a favourite cut in the Chalmar Farm Kitchen, as the fat content keeps it juicy during the long cooking time. To shorten the cooking time, go for deboned lamb.
Preheat the oven to 160°C.
Put flour in a large bowl, season with salt and pepper or add the seasoning and flour in a zip-lock bag. Toss the shanks in the flour or give the bag a good shake till the meat is well coated.
Heat the oil in a large heavy-bottomed casserole dish over medium heat. Brown the shanks evenly on all sides, taking care that the flour doesn’t scorch. Transfer the shanks into a large ovenproof dish.
Pour in the wine, port, balsamic vinegar, honey and thyme. The liquid should cover the shanks – top up with stock or water if needed. Place the garlic halves cut side up into the casserole dish. Cover, put in the oven and cook for 2-3 hours, turning the meat a few times. It’s ready when the meat is very tender and the sauce has thickened. Take care removing the shanks out of the pot to prevent the meat falling from the bone.
Smaller shanks will lessen the cooking time.
For a more intense flavour combine the red wine, port, vinegar and honey in a nonreactive container and marinade the CHALMAR lamb shanks overnight. Pat the meat dry before browning, then pour over the marinade before placing it in the oven.
Substitute the port with stock.