Braised Lamb Shoulder with Artichoke, Olives, Eggplant and Tomato

Braised Lamb Shoulder with Artichoke, Olives, Eggplant and Tomato

This beautiful fragrant slow braised lamb dish is one that was shared with me by the Greek contingents in the Simmone team. The olive imparts such a lovely flavour and the artichoke and eggplant suck up the rich flavours of the tomato and oregano.

Serves 8
Prep time: 15 minutes
Cooking time: 2 hours

1kg diced lamb shoulder, 4′ x 4′ cut
2 tablespoons plain flour
4 tablespoons olive oil
1 cup white wine
4 garlic cloves, minced
4 bay leaves
2 brown onions, peeled, roughly chopped
2 tablespoons tomato paste
2 eggplants, diced large
1 tablespoon paprika
1 400g tin whole tomatoes
1 litre chicken stock
1 400g jar artichoke hearts
150g olives, black or green
2 teaspoons dried oregano1/4 bunch of parsley, leaves chopped

Place 1 tablespoon of olive oil in a large heavy based pot or le Crueset and heat over a medium to high temperature. 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, 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 stovetop 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 a half hours add the eggplant and the parsley and cook for a further half hour. Check the seasoning and serve with rice or potatoes.

Melbourne Cup 2019

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