Slow Cooked Lamb Shoulder and Red Wine Pot Roast

INGREDIENTS

• 1 boneless lamb shoulder approx. 1.5 – 2 kg
• 1 cup red wine
• 1 tbsp. balsamic vinegar
• 1 large carrot – sliced thick
• 4 large kipfler potatoes – washed and sliced 1cm thick.
• 6 shallots – peeled and quartered
• 4 cloves garlic – sliced
• 1 tbsp. fresh thyme leaves
• 1 tbsp. cornflour
• Salt and pepper

DIRECTIONS

1. Turn the Kambrook slow cooker to LOW. Heat a large fry pan to hot.
2. Remove any visible excess fat from the lamb, leaving the skin intact where possible.
3. Season the lamb and add it to the fry pan. Cook until a golden brown colour is achieved. About 3 minutes either side.
4. Place the vegetables, thyme, balsamic and wine in the Kambrook Slow Cooker.
5. Lay the lamb flat on top. Place the lid on and leave to cook for 8 hours.
6. Turn the Slow Cooker to HIGH.
7. Remove the lamb (gently) and vegetables to a large plate and cover with a lid or foil to keep warm.
8. Skim as much fat as you can from the surface of the cooking liquid. Whisk in the cornflour and simmer gently until just thickened.

Recipes created and shared by Adam.

Adam is a qualified chef with over 20 years' experience. He blogs with his daughter at https://cookandkid.com/. His vision is for a world where we all know where our food comes from and Stephen Fry is Supreme Leader.

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This recipe was developed using a Kambrook Appliance.