Thursday, 26 October 2017

Shredded Lamb Shoulder Slow Cooker Style

My current fad is the slow cooker as I think it works very well in the caravan. Simply prepared in the morning and left bubbling away all day it is a welcome sight and smell when you return to the van from a days activities. The Little Larry's love any pulled meat and this was no exception, although I suspect they would have preferred it in a bun and not with red cabbage, green beans and mashed potatoes like we did. 





Ingredients:

1x Lamb shoulder joint
1x Onion, roughly chopped
1x Carrot, peeled and roughly chopped.
2x garlic cloves, peeled and halved
1x Bottle of red wine
1x Lamb stock cube
2tbsp Tomato puree
2tbsp Redcurrant jelly
1tbsp Cornfour, mixed to a slurry
1tsp Dried mixed herbs
1tsp Caraway seeds
1/2tsp Black pepper


Method:

1. Season the lamb and brown all over in a large frying pan or wok. Put the lamb in the slow cooker.
2. Put everything else apart from the cornflour into the slow cooker, switch to low and leave it all day.
3. Remove the lamb and set aside. Strain the gravy into a pan and put on a high heat to reduce. Thicken with the cornflour slurry.
4. Shred the lamb using two forks and plate up!

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