Slow Cooked Lamb Shoulder with Sherry Vinegar, Anchovies and natural Spanish Lamb Seasoning

A classic recipe from Spain. The flavours from the Anchovies, Sherry Vinegar and the Natural Spanish Lamb Seasoning give an unforgettable flavour of Spain.

GIFT If you would like to send this Natural Seasoning Pouch with Recipe as a Gift we will gift wrap and print your message or name on the label. No extra charge.

• 70g Pouch - $9.80   Add to Cart 

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Your Spanish natural lamb seasoning Spice Pouch will contain: Sweet Paprika, Smoky Paprika, Green Cardamom, Sumac, Cumin, Coriander, Cinnamon, Nutmeg, Ginger, Garlic, Black Pepper, Chilli Flakes.

When you order you will receive the blended zip lock spice pouch together with a printed hard copy of your recipe.

The 65g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size)

You will need

1 x Lamb shoulder, boned

2 x Medium/large brown onions - sliced into half moons

4 x Garlic cloves - finely diced,

2 x Tablespoons tomato paste

1 x Cup white wine

2 x Cups best chicken stock - home made style. Avoid over salted cardboard super market stocks

2 x Tablespoons sherry vinegar

6 x Anchovies in oil - drained - Spanish anchovies are best

3 x Bay leaves

4 x Full teaspoons from your natural Spanish Lamb Seasoning spice pouch Your natural Spanish Lamb Seasoning spice pouch will contain: *Sweet Paprika, Smokey Paprika, Sumac, Cumin, Coriander, Cinnamon, Garlic, Ginger, Nutmeg, Black Pepper, Chilli Flakes.

Method

Brown the lamb on all sides allowing time to give a full brown colour, then set aside.

In the same pot add a little more olive oil then fry down the onions and the garlic until they are soft and caramelised then add the anchovies and stir well.

Next add the tomato paste and leave on the pan base for a few minutes to remove the bitterness, then deglaze the pan with the white wine and stir to loosen all the nice crunchy bits. Now, add the Chicken Stock, Bay Leaves, 4 x Teaspoons of the Spanish Lamb Seasoning spice pouch then add the sherry vinegar, stir to bring the flavours together then return the lamb to the pot and place skin side down. Spoon the onion, anchovy, sherry vinegar mixture over the lamb. Next seal the pot with foil under the lid and cook in a low oven - 180c max. for 2-3 hours until the meat is falling apart. After about 11/2 hours, turn the lamb over and liberally spoon the sauce over the lamb, add a little more water if the lamb is drying out.