insideKENT Magazine Issue 63 - June 2017 - Page 76

FOOD+DRINK FRESH & LOCAL cont. MATT SWORDER OF THE CORNER HOUSE www.cornerhouserestaurants.co.uk Low and Slow Braised Lamb Shoulder for Four THIS RECIPE IS ONE OF THE TOP-SELLING SHARING DISHES IN THE RESTAURANTS AND IS IDEAL FOR A RELAXED DINNER PARTY WHERE GUESTS CAN ENJOY THE CENTREPIECE IN THE MIDDLE OF THE TABLE. Serves 4. INGREDIENTS • Whole lamb shoulder • 1 onion • 1 carrot • 3 sticks celery • 1 bulb of garlic • 1 bunch rosemary • 1 bunch thyme • 1 bottle red wine METHOD Set oven to 150°C. In a large baking tray, sear the shoulder of lamb in veg oil until a beautiful golden brown all over, set aside. Put either the vegetables into the large baking tray and cover immediately with red wine herbs and water to cover. 76 Put the shoulders back in and bring to the boil. Cover with foil and place in a gentle oven for 4-5 hours, and ensure the meat is falling off the bone and tender before removing from oven. Place in baking trays and cool. Strain the lamb stock through the sieve and reduce by 2/3. Pass the lamb stock through a muslin cloth. Taste, adjust seasoning as necessary. Serve with super seasonal asparagus and spring greens.