Tom’s braised lamb shoulder paired with sweet onions and balsamic vinegar is a rich, impressive dish that's also incredibly easy to make – just let the oven do all the hard work!
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Here's how you do it
Preheat the oven to 110ºC. Place a large casserole pot onto a medium heat with the oil.
Once the oil is hot, season the lamb and place into the pot (be careful as it could spit), then colour for 3-4 minutes on each side until nicely caramelised. Remove the lamb and put to one side.
Add the whole, peeled onions and colour for 4-5 minutes on a medium heat, stirring now and again. Add the whole, peeled garlic cloves and thyme, then place the lamb back on top.
Place into the oven and cover with a lid. Cook for 2 hours to 2 hours 30 minutes, or until the onions are soft. Remove the onions and garlic, then carry on cooking the lamb for another 2 hours 30 minutes to 3 hours.
Add the vinegar and carry on cooking with the lid off, so the vinegar reduces as the lamb cooks, basting the lamb every 30 minutes, being careful not to reduce it too much.
Cook for a total of 6 to 7 hours, or until the lamb is nice and tender. Return the onions and garlic at the end and reduce the vinegar to a nice thick consistency. Serve with mash.