Braised Shoulder w Sides

Step 1

Preheat the oven to 160°C.

Step 2

Combine the finely sliced onions with olive oil in a large, heavy-based ovenproof pan and arrange them on the bottom of the pan.

Step 3

Top the onions with rosemary, lemon peel, garlic, and oregano.

Step 4

Pour in the white wine and chicken stock.

Step 5

Season the lamb shoulder and extra shank with salt and place them on top of the onion mixture.

Step 6

Cover the lamb with baking paper and a tightly fitting lid, then place in the oven for 4 hours.

Step 7

Once cooked, the lamb should be tender and easy to remove from the bone with a fork. Garnish with parsley and lemon zest.

Step 8

Parboil the potatoes until just tender, then drain and toss with lemon juice, rice bran flour, and sea salt.

Step 9

Spread the potatoes on a baking tray and bake at 200°C for approximately 45 minutes or until crispy.

Step 10

Simmer the green beans in a pot with the crushed tomatoes, garlic, oregano, chopped onion, and seasoning until tender and the flavours meld together.

Step 11

Serve the lamb with some of its juices, alongside the crispy lemon potatoes, stewed green beans, and a big dollop of store-bought hummus.