Capsicum and red wine slow-braised shoulder of lamb
Here in rural southwest France, tradition dictates lamb that is being roasted or braised is seasoned simply with parsley or rosemary and garlic, along with a generous amount of salt. Rarely is lamb adorned with gutsy spices or flavourings before roasting; simplicity is key. This delicious slow-cooked braised lamb recipe will take advantage of the last of your summer capsicum harvest.
- Heat the oven to 180C.
- Season the room temperature lamb all over well with salt and pepper.
- Heat the oil on a large, flame proof, deep-sided roasting dish and add the onions and peppers and cook over a moderate heat until the vegetables have begun to soften and even taken on a little brown colour. Add the garlic and toss in the hot oil for a couple of additional minutes.
- Add the red wine and bouquet garni and simmer until the mixture has reduced by half. Sit the lamb in the centre of the dish.
- Roast in the preheated oven for 2-3 hours. Please note that the lamb shoulder here in France is much smaller than in New Zealand. Ideally the lamb should be well-browned and well-cooked. If it is browning too much, cover with a layer of foil. It is a matter of keeping an eye on it once the meat has cooked for two hours. Allow the lamb to rest for 15-20 minutes before carving.
- Warm up any juices left in the dish along with the capsicums before carving or pulling the meat from the bone. Scatter the pine nuts over the lamb when serving. I like to add a handful of fresh rocket leaves to the capsicums when serving them.