As with shoulder itself, slower, longer cooking produces much better and more tender results.
Ingredients - serves 4
4 lamb shoulder steaks
2 tbsp olive oil
1 large red onion, sliced
4 large tomatoes
2 red ramiro peppers
2 cloves garlic
150ml glass white wine
150ml chicken stock
1 tbsp tomato paste
1 large sprig rosemary
1 tbsp fresh oregano leaves
salt pepper
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Method
1 Preheat the oven to 180°C
Trim and seed the peppers, slice thinly. Heat the oil in a casserole, add sliced onion, peppers and garlic and cook for several minutes until colouring slightly and softening. Remove with a slotted spoon then brown the lamb steaks on both sides in the remaining oil, remove to join the vegetables. Deglaze the pan with wine and then add stock, seasoning and herbs. Stir in the tomato paste and return the vegetables and lamb to the pan too - keeping the lamb covered so that it will slow cook in sauce.
2 Cover and transfer to the oven for 1½ - 2 hours until all is tender. Remove and discard rosemary stalk. Serve with crusty bread or rice.
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