12-Hour Cider-Braised Lamb Shoulder by Matthewryle

Ingredients

• 2.2 kg lamb shoulder
• 1 fennel, chopped
• 3 shallots, chopped
• 6 garlic cloves, smashed
• 100 ml olive oil
• 750 ml dry cider
• 950 ml chicken stock, divided
• 200 g apple sauce
• 1 tbsp cider vinegar
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (adjust to taste)

Instructions

1. Preheat the oven to 250°C (480°F).
2. Place chopped fennel, shallots, and garlic in a roasting dish, set the lamb on top, drizzle with olive oil, and season generously with salt and pepper.
3. Roast for 25 minutes until the lamb is browned on all sides.
4. Pour in the cider and 500ml of the chicken stock, cover the pan tightly with foil, and reduce the oven temperature to 80°C (175°F).
5. Cook for 12 hours until the meat is tender but holds its shape.
6. Remove the lamb from the oven, discard the bones, and transfer the meat to a clean dish.
7. Glaze the lamb with the apple sauce, cider vinegar, and a splash of stock, then roast at 250°C (480°F) for 5-10 minutes until sticky and glazed.
8. Strain the remaining cooking liquid into a saucepan, add the remaining 450ml of chicken stock, and simmer until reduced by half into a thickened gravy.