Alla Romana


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Lamb Shoulder

Unashamedly rustic and delicious.
This is a recipe taught to me by my father and I’ve had great pleasure teaching it to my children.
The flavours are deep and rich and the cut of lamb is sensational for slow cooking.

Servings


Ingredients
  • 3 kg Union Station lamb shoulder boneless
  • 225 g onions finely chopped
  • 120 ml extra virgin olive oil
  • 120 ml white wine
  • 200 g ripe tomatoes 5mm slice
  • 10 g rosemary chopped
  • 15 g chopped sage
  • 4 cloves garlic
  • 100 g grated grana padano
  • 75 g breadcrumbs
  • 15 g flat leaf parsley, chopped
  • chopped chili
  • 1.2 lit water
  • 25 g salt
  • 10 g cracked black pepper

Servings


Ingredients
  • 3 kg Union Station lamb shoulder boneless
  • 225 g onions finely chopped
  • 120 ml extra virgin olive oil
  • 120 ml white wine
  • 200 g ripe tomatoes 5mm slice
  • 10 g rosemary chopped
  • 15 g chopped sage
  • 4 cloves garlic
  • 100 g grated grana padano
  • 75 g breadcrumbs
  • 15 g flat leaf parsley, chopped
  • chopped chili
  • 1.2 lit water
  • 25 g salt
  • 10 g cracked black pepper


Instructions
  1. Pre heat the oven to 160c. with 50% humidity.

  2. Clean the lamb shoulder of any excess fat and sinew and cut into approximately 5cm pieces.

  3. Place the lamb into a deep-sided braising tray.

  4. Add the garlic, onion, tomatoes, parsley, sage, rosemary, chilli salt and pepper.

  5. Pour in the extra virgin olive oil, white wine and water.

  6. Pick up each piece of lamb, massage the flavours of the herbs and oil into the meat.

  7. Sprinkle with the breadcrumbs to cover then cover with the Parmigiano.

  8. Place in the oven for 1 hour and 45 minutes until the lamb is tender and gratinated golden on top.