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Braised lamb shoulder with olives & pinekernels


1 lamb shoulder 
200g black olives, dseeded or with stone
100g pinekernels
½ l Freshstock lamb stock
½ l dry white wine
4 tsp olive oil
2 cloves garlic, diced
1 onion, diced
2 twigs sage
2 twigs rosemary 
2 twigs thyme
Bay leaf
Sea salt and freshly cracked black pepper

Cooking Method

1. Pre-heat oven to 160°C. Season lamb shoulder with salt and pepper.

2. Heat a suitable baking dish, add olive oil and sear the lamb shoulder over medium heat for a total of about 6 to 8 minutes on all sides. Set aside.

3. Add onions, garlic and pinekernels to the baking dish and saute for about 2 minutes and deglaze with white wine.

4. Put the lamb shoulder back onto the baking dish. Add the herbs.

5. Roast at 140°C for about 45 minutes. Then turn the lamb and add half the lamb stock to it. Let it cook for another 15 minutes.

6. Turn the lamb again. Add olives and the remaining stock. Roast for another 15 minutes.

7. Remove lamb from oven and let it rest for 5 to 8 minutes before slicing.

8. If necessary, further reduce the gravy left behind in the baking dish.

9. Garnish braised lamb with pinekernels and olives.

To serve

Serve with gravy & polenta (cooked ones available from Huber’s Butchery)


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