Ingredients
- 3 tbsp olive oil
- 2.5kg boneless lamb shoulder, cut into 4 equal-size pieces
- 2 medium brown onions, roughly chopped
- 5 garlic cloves, finely chopped
- 2 tbsp tomato paste
- 3 tsp ground cinnamon
- 1 cup (250ml) dry red wine
- 2 cups (500ml) tomato puree
- 2.5 cups (625ml) water
- 3 tbsp dried oregano
- 3 bay leaves
- 4 sprigs thyme
- 5 sprigs rosemary
- 3 tbsp capers
- 1 lemon, quartered
- 6 lemon cheeks, to serve
- 250g red cherry tomatoes
- 250g black cherry tomatoes
- 8 coriander seeds, crushed
- ¾ cup (180ml) olive oil
- 2 tbsp fresh lemon juice
- 4 anchovy fillets, finely chopped
- ¼ cup chervil leaves, firmly packed, chopped
- ¼ cup flat-leaf parsley leaves, firmly packed, chopped
- 1 tbsp tarragon leaves, firmly packed, chopped
Lamb Shoulder
Confit Tomatoes
Serves/Makes: 6
Preparation Time: 40 mins
Cooking Time: 4 hours
Method
1.Preheat oven to 140°C on fan-forced function.
2. Heat a 6.3L cast iron pot on high heat and add oil
3. Season lamb pieces with salt and pepper and sear in pot until lamb is browned all over, roughly 3 minutes on each side. Remove lamb and set aside.
4. Lower to medium heat and add onion, garlic, tomato paste, and cinnamon, and cook until fragrant, around 2-3 minutes, stirring occasionally. Pour in red wine to deglaze the pan.
5. Return lamb to pot and stir to combine. Add tomato puree, water, dried oregano, bay leaves, thyme, rosemary, and lemon. The lamb should be completely submerged in liquid. Cook for another 5 minutes until it starts boiling and then cover with lid.
6. Place in oven and cook for 4 hours.
7. Line a baking tray with baking paper and evenly spread capers. Place in warming drawer on the highest setting and dehydrate for 2.5 hours
8. In the meantime, combine tomatoes, coriander seeds, olive oil, lemon juice and anchovies in a large vacuum bag. Season with sea salt flakes and freshly ground black pepper. Set oven to 60°C on Vacuisine function and cook for 2 hours. When cooked, toss with herbs.
9. Once your lamb is ready, shred with 2 forks and mix through cooking liquid.
10. Serve hot with confit tomatoes, garnish with crispy capers and lemon cheeks.
Recipe presented by Michael Smith using
V-ZUG 60cm Combair Steam
