Braised lamb shoulder with artichoke, olives and eggplant
This beautiful fragrant slow braised lamb dish is one that came to me from the Greek contingents in the Simmone team. The olives impart such a lovely flavor and the artichokes and eggplant suck up the rich flavors of the tomatoes and oregano.
Prep time 15 minutes / Cooking time 2 hours
Serves 8
YOU WILL NEED
1 kg diced lamb shoulder, 4″ x 4″ cut
2-tablespoon plain flour
4 tablespoons olive oil
1 cup white wine
4 garlic cloves, minced
4 bay leaves
2 brown onions, peeled and chopped roughly
2 tablespoons tomato paste
2 eggplants, large diced
1-tablespoon paprika
1 400g tin whole tomatoes
1 litre chicken stock
400g of prepped artichokes (or if time and energy does not permit a 400g jar of artichoke hearts)
150g olives, black or green
2 teaspoons dried oregano
1/4 bunch of parsley, leaves chopped
METHOD
Place 1 tablespoon of olive oil in a large heavy based pot or Le Creuset and heat over a medium to high heat.
Add the onion, bay leaves and garlic and cook until softened and fragrant.
Toss the lamb in flour and season with salt and pepper; Remove the onion from the pot.
Add 1-tablespoon olive oil and brown the lamb on high heat turning until the meat has browned all over.
Add the tomato paste and cook out for two minutes. Add the white wine and deglaze the pot.
Add the tinned tomatoes, chicken stock, artichoke hearts, olives and dried oregano.
Place the lid on the pot and cook as slowly as your stove top will allow for 2 hours.
Meanwhile line a flat baking try with non stick baking paper place the eggplant on the tray and drizzle with 2 tablespoons of olive oil and sprinkle with paprika and season with Malden salt and freshly ground black pepper. Bake in the oven for 15 minutes.
After 1 and 1/2 hours add the eggplant and the parsley and cook for a further 1/2-hour.
Check the seasoning and serve with rice or potatoes.