Save to your scrapbook
Guinness-braised lamb shoulder with colcannon
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1.5kg boneless lamb shoulder
1 tbsp olive oil
2 cloves garlic, sliced
2 sprigs fresh thyme
750g Maris Piper potatoes, peeled and cubed
150ml semi-skimmed milk, heated
200g bag Waitrose Curly Kale
1 bunch salad onions, chopped
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.
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.
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.
Typical values per serving:
per serving with 150g lamb each, excluding green beans
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in March 2011.