Photography: John Paul Urizar. Styling: Michele Cranston.
This fragrant slow cooked lamb shoulder combines the warming spices of harissa with the sweet flavour of quinces. Perfect for entertaining or a special family dinner, this braised lamb shoulder recipe lets time work its magic. The result is melt-in-the-mouth tender braised lamb shoulder, served on pearl couscous to soak up the pan juices.
Ingredients
Method
Preheat oven to 160°C (140°C fan-forced). Heat a large, heavy-based roasting dish or casserole pan over medium-high heat until hot. Season the lamb all over with salt. Place the lamb, skin side down, in the pan and cook for 8 minutes or until browned. Turn and brown for a further 6 minutes. Remove from the pan.
Drain all but 1 tablespoon of fat from the pan and discard. Reduce heat to medium. Add onion and garlic and cook for 3-4 minutes, stirring until starting to soften. Stir in tomato paste and harissa, cook, stirring for 2 minutes or until fragrant. Add the stock, bay leaves and cinnamon.
Add the lamb back to the pan and arrange quinces around the lamb, season with salt and pepper. Cover tightly with a lid or a double layer of foil and roast for 4 hours.
Remove the foil, and continue to cook for 1 hour, or until lamb is golden and tender and quinces are tender and deep red.
Meanwhile, cook pearl couscous according to packet directions.
Serve slow cooked lamb shoulder on a serving platter with pan juices, couscous, coriander and lemon wedges.
Key ingredients in slow cooked lamb shoulder
Lamb shoulder: The bone-in lamb shoulder with shank provides rich, flavoursome and succulent meat that becomes incredibly tender after hours of slow cooking.
Harissa: Harissa spice blend is a combination of paprika, coriander seeds, salt, garlic, mint, caraway, cumin and a hint of chilli.
Chicken stock: Use good quality storebought or homemade chicken stock. The stock serves as the braising liquid that keeps the lamb moist during the long cooking process while adding depth of flavour and helping to create the rich pan juices.
Bay leaves: Aromatic leaves available fresh or dried; we use fresh bay leaves to add a strong, slightly peppery flavour to this slow cooked lamb shoulder recipe, as well as soups, stocks and casseroles.
Cinnamon quill: Adds warm, sweet and fragrant spice notes.
Onion & garlic: These staples form the flavour base of the recipe.
Quinces: A seasonal fruit available in autumn and winter that adds subtle sweetness to complement the richness of the slow cooked lamb shoulder.
Pearl couscous: This larger round variety of couscous provide a satisfying texture and neutral base that absorbs the flavourful pan juices perfectly.
