Slow Cooked Lamb Shoulder
An old family classic lamb recipe reinterpreted and shared by French chef Bertrand Grébaut: a dish of long-stewed lamb with smoked eggplant and greens
27 September, 2012
0 HR 0 MIN
2 each, big
For the lamb
Cook the lamb shoulder in a pan.
Add the onion and herbs browned in oil.
Fill the pan with water to the brim.
Cook it for 12 hours at 80°C with a cover.
For the side
Parboil and peel the eggplants.
Season with olive oil, lemon and salt.
Cut the celery very thin and season with the same ingredients.
Garnish with chives, coriander and chervil.