Ingredients:
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800g Lamb Shoulder Boneless
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2 twigs of rosemary
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500ml beef bone broth
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3 garlic cloves
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1 x tsp olive oil
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¼ tsp salt
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for the mashed potato: 3 large Brushed Potatoes, peels and cubed Tbs Butter, Tbs Cream, ¼ tsp salt
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for the gravy: 2 cups of broth from slow-cooked lamb, 4 tbs butter, 4 tbs flour, ½ tsp garlic powder, ¼ tsp black pepper, Salt (if needed)
Method:
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Step 1:
Rosemary, Garlic & Sea Salt Pana de Casa
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Step 2:
Add tsp olive oil to a pan over medium-high heat, place your lamb in the pan and sear each side, roughly 1-2 minutes on each.
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Step 3:
Remove from the pan and place in the slow cooker. add your garlic, bone broth and a twig of rosemary, then set to high and cook for 4 hrs.
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Step 4:
When there are only 30 minutes left for the lamb, boil your potatoes and once soft, drain the water and add 1 tbs butter and 1 tbs cream and salt to taste then blend with a hand blender until smooth and creamy set-aside.
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Step 5:
Once the lamb is finished cooking remove it from the slow cooker and place it in a large bowl, and gently shred the lamb with a fork.
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Step 6:
Drizzle your Rosemary, Garlic & Sea Salt Pana de Casa with 2 tsp of olive oil and then bake in the oven for 10 minutes.
Rosemary, Garlic & Sea Salt Pana de Casa
Add tsp olive oil to a pan over medium-high heat, place your lamb in the pan and sear each side, roughly 1-2 minutes on each.
Remove from the pan and place in the slow cooker. add your garlic, bone broth and a twig of rosemary, then set to high and cook for 4 hrs.
When there are only 30 minutes left for the lamb, boil your potatoes and once soft, drain the water and add 1 tbs butter and 1 tbs cream and salt to taste then blend with a hand blender until smooth and creamy set-aside.
Once the lamb is finished cooking remove it from the slow cooker and place it in a large bowl, and gently shred the lamb with a fork.
Drizzle your Rosemary, Garlic & Sea Salt Pana de Casa with 2 tsp of olive oil and then bake in the oven for 10 minutes.
