Slow Cooked Lamb Shoulder Sandwich
Time: 1 hour+
Servings: 4-6
Difficulty: Medium
Ingredients
1 Brumby’s Rosemary, Garlic & Sea Salt Pana de Casa
800g boneless lamb shoulder
2 twigs rosemary
500ml beef bone broth
3 garlic cloves
1 tsp olive oil
¼ tsp salt
Mashed Potato
3 large brushed potatoes (peel and cubed)
1 tbsp butter
1 tbsp cream
¼ tsp salt
Gravy
2 cups of broth from slow-cooked lamb
4 tbsp butter
4 tbsp flour
½ tsp garlic powder
¼ tsp black pepper
Salt (if needed)
Instructions
Add 1 tsp of olive oil to a pan over med-high heat. Place the 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 garlic, bone broth and a twig of rosemary. Set to high heat and cook for 4 hours.
When there is only 30 minutes remaining for the lamb, boil the potatoes. Once soft, drain the water and add 1 tbsp butter, 1 tbsp cream and salt to taste. Blend with a hand blender until smooth and creamy, set aside.
Once the lamb has finished cooking, remove it from the slow cooker and place it in a large bowl. Gently shred the lamb with a fork.
Drizzle Rosemary, Garlic & Sea Salt Pana de Casa with 2 tsp of olive oil and then bake in the oven for 10 minutes.
To make the gravy, melt butter in a saucepan over medium heat. Add flour, garlic powder, and pepper. Mix ingredients into the butter with a wooden spoon or whisk, creating a flour butter roux.
While stirring, slowly pour in 1 cup of broth from the slow cooker. Once mixed into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
Stir for 2 minutes until it thickens to a gravy consistency. Taste, add more salt and pepper if needed.
Remove your Pana de Casa from the oven. Layer the base with the shredded slow-cooked lamb, then top with mashed potato and drizzle with the homemade gravy. Add the top and slice into 4 thick slices.