capetonian braised lamb in red wine

This recipe is best with:

 

Ingredients

  • 1.25kg lamb shoulder

  • 4 tbsp treacle or pure butter

  • 1 tsp Cape Culinary Foods Thyme

  • 1 tsp Cape Culinary Foods Rosemary

  • 4 Cape Culinary Foods whole Cloves

  • 1/2 tsp Cape freshly ground Black Peppercorns

  • 1 tsp Cape Culinary Foods Garlic granules

  • 1 tsp Sunflower Oil

  • 4 tbsp balsamic vinegar

  • 2 onions cut into quarters

  • 4 carrots, peeled and cut into chunks

  • 2 glasses red wine


Preparation

  • Place the lamb in a large flameproof casserole dish. In a bowl, mix together
    the treacle, Thyme, Rosemary, Cloves, Peppercorns, Garlic and vinegar.

  • Pour over the lamb and turn the joint in the mixture to coat thoroughly.

  • Cover and refrigerate overnight.

  • Preheat the oven to 170C/Gas 3. Add the onions and carrot to the casserole
    dish and pour over the red wine.

  • Cover and bring to a simmer on the hob, then transfer to the oven and cook
    for 2 hours.

  • Allow the joint to rest for 10 minutes before carving.

  • Serve with rice to soak up the delicious gravy with golden roast potatoes
    and vegetable bake.

Enjoy your meal!

You can replace red wine with beer for beef. (Capetonian Braised beef in beer)