zoom Guinness-braised lamb shoulder with colcannon

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    Guinness-braised lamb shoulder with colcannon

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    Guinness-braised lamb shoulder with colcannon

    • Preparation time: 15 minutes
    • Cooking time: 150 minutes
    • Total time: 2 hours 45 minutes 60 minutes 60 minutes 45 minutes

    Serves: 6

    Ingredients

    1.5kg boneless lamb shoulder
    1 tbsp olive oil
    2 cloves garlic, sliced
    2 sprigs fresh thyme
    300ml Guinness
    750g Maris Piper potatoes, peeled and cubed
    150ml semi-skimmed milk, heated
    200g bag Waitrose Curly Kale
    25g butter
    1 bunch salad onions, chopped

    Method

    1. Preheat the oven to 170°C, gas mark 3. Season the lamb shoulder. Heat the oil in a flameproof casserole and brown the lamb on all sides. Add the garlic and thyme to the pan and pour in the Guinness. Cover the pan and cook in the oven for 2–2½ hours until the lamb is tender and cooked through.

    2. Remove the lid for the last half-hour for the meat to brown. Remove the lamb from the pan and rest for 10 minutes. Simmer the lamb juices to reduce by half. Strain into a warmed gravy boat and keep warm.

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    3. Half an hour before the lamb comes out, cook the potatoes in boiling water for 20 minutes until tender. Drain well and return to the pan. Mash until smooth then beat in the hot milk and seasoning. Blanch the kale in boiling water for 2 minutes until wilted then drain.

    4. Melt the butter in a large frying pan and add the salad onions. Cook until softened then add the kale for a couple of minutes until tender. Stir into the mash and season if needed. Serve with the sliced lamb, the juices spooned over and green beans as an accompaniment, if you like.

    Drinks recommendation

    Lamb dishes relish deep, warm and velvety smooth Shiraz that envelopes its meaty notes with layers of chocolate, warm cloves and freshly ground white pepper. Fish Hoek Shiraz 2009 Western Cape, South Africa, is an inexpensive match made in heaven with this lamb.

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    4 stars