Braised lamb shoulder - rosemary, bay leaves, thyme

Braised lamb shoulder - rosemary, bay leaves, thyme

Ingredients
(for 2)


500g of lamb shoulder
100ml of white wine
50g of carrots
50g of onions
1 tomato
2 sheets of gelatine (soaked in cold water and squeezed dry before use)
Rosemary
Bay leaves
Thyme
Salt and pepper
Olive oil


Instructions

Debone the lamb shoulder.

In a heated up pan with olive oil, sear the lamb meat until browned. Deglaze with white wine, add a crushed tomato and add water to mid height. Add in rosemary, bay leaves and thyme, and season with salt and pepper. Remove from fire and bake covered in a preheated oven, until meat falls apart. Remove meat, shred and stir in gelatine with a little juice and shape them into rolls.

Serve immediately with your favourite vegetables.

Bon appétit !

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com