Ingredients:

  • 1.8 kg (4 lb) Boneless Lamb Shoulder, tied with butcher's string
  • 2 Tbsp (30 ml) Olive Oil, high smoke point
  • 2 tsp (10 g) Coarse Sea Salt
  • 1 tsp (5 g) Freshly Cracked Black Pepper
  • 2 Tbsp (30 g) All-Purpose Flour
  • 1 large Yellow Onion, roughly chopped
  • 2 large Carrots, peeled and roughly chopped
  • 3 stalks Celery, roughly chopped
  • 4 cloves Garlic, smashed and peeled
  • 400 g (14 oz) Small Potatoes (e.g., Baby Gold or fingerling), halved
  • 100 g (3.5 oz) Swede/Rutabaga, peeled and cut into 2 cm (1 inch) chunks
  • 2 Tbsp (30 g) Tomato Purée (paste)
  • 240 ml (1 cup) Ruby Port
  • 720 ml (3 cups) High-quality Beef Stock (low sodium)
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 2 Bay Leaves
  • 1 Tbsp (15 ml) Worcestershire Sauce

Instructions:

  1. Pat the lamb shoulder thoroughly dry. Season aggressively with salt and pepper, then lightly dredge the entire surface in flour. Preheat the oven to 160°C (325°F). Heat olive oil in a Dutch oven over high heat until shimmering. Carefully place the lamb in the pot and sear on all sides until deep golden brown and well-crusted (about 3-4 minutes per side). Remove the lamb and set aside.
  2. Reduce heat to medium. Add onions, carrots, and celery to the pot, scraping up any stuck brown bits (fond). Sauté for 5–7 minutes until softened. Add the garlic and tomato purée; cook for 1 minute until fragrant.
  3. Pour the Port into the hot pot. Bring to a vigorous simmer and scrape the bottom of the pot with a wooden spoon to incorporate all the caramelized bits. Reduce the port by half (about 3 minutes).
  4. Return the lamb to the pot. Add the beef stock, bay leaves, rosemary, thyme, and Worcestershire sauce. The liquid should come about two-thirds of the way up the sides of the lamb. Bring the liquid briefly back to a simmer on the stovetop.
  5. Cover the pot tightly with the lid (or foil under the lid for a perfect seal). Transfer the pot to the preheated oven (160°C/325°F).
  6. Braise for 2.5 hours. At this stage, add the potatoes and swede around the lamb. Ensure the liquid is still bubbling gently and the pot is covered securely.
  7. Continue cooking for another 1 to 1.5 hours, or until the lamb registers an internal temperature of 93°C (200°F) and is completely fork-tender—it should barely hold its shape.
  8. Remove the pot from the oven. Transfer the lamb to a cutting board and tent loosely with foil. Let it rest for 15 minutes; this crucial rest manages the internal moisture content.
  9. While the lamb rests, strain the braising liquid into a saucepan, discarding the herbs and pressing on the solids to extract flavour. Skim excess fat. Bring the liquid to a simmer and reduce slightly if you prefer a thicker sauce (about 5-10 minutes). Season the sauce to taste.
  10. Slice the resting lamb or, preferably, shred it gently with two forks. Serve the shredded lamb with the cooked vegetables and a generous ladle of the reduced sauce.