As August draws to a close, the bank holiday is upon us and Autumn is just around the corner, I start to notice the changes in the season, a chillier start to the day, gorgeous weak but still very welcomed evening sunlight filtering lazily through the windows illuminating the house in that soft delicate way that only early Autumn sunshine can, the hedgerows are full of gorgeous seasonal fruit and it will not be long before the apples are ready in the orchard.
I love this time of the year, I take time to reflect on the fun that we had during the summer and look forward to welcoming the cozy lazier evenings of Autumn. I love the house full of lit candles and the welcoming smell of something wholesome cooking away, ready to welcome home my Brood.
I am a great fan of Donna Hay, her recipes are always simple, easy to follow, always very few instructions but always with fabulous results. I love her simple but fresh approach to cooking and this Red Wine and Caramelised Onion Slow-roasted Lamb Shoulder is another triumph.
Many dishes like this not only take hours to cook, but also use so many ingredients and an even larger amount of prep is required, sometimes you just want the result of lovely fall off the bone meat, that is rich and full of flavour.
This Red Wine and Caramelised Onion Slow-roasted Lamb Shoulder comes up trumps on every area, you throw a few ingredients into a pan, plop the meat on top, cover in foil, chuck it in the oven and forget about it for 2 1/2 hours, giving you plenty of time to light the candles, pour yourself a nice glass of red wine and put your feet up with a good book. Well thats what I would do, but you can use the time anyway that you desire.
This dish is hearty and warming, the lamb just fell off the bone and was so moist and tender. The red wine and tinned cherry tomatoes had broken down into a rich and delicious sauce that can only leave your mouth watering for some crusty bread to mop up all those lovely juices, you really will not want to leave any to go to waste.
I think that this dish could hold its own at a dinner party, served with polenta or dauphinoise and vine roasted tomatoes, served with a fabulous red wine it would be a crowd pleaser, but due to its simplicity why wait until the next time that you have guests round, make it a week night dinner served with good old mashed potatoes and green beans and the family will be more than pleased to be home. Add a crumble for dessert using all the lovely seasonal fruit that is now available and your loved ones will feel the love and totally spoilt.
Well I hope we can enjoy the sun for a little longer but as the cooler nights draw in, keep cosy and enjoy the new season.
Buon appetito
Serves 4
1½ cups (375ml) red wine
2 x 400g cans cherry tomatoes
½ cup (140g) store-bought caramelised onion relish
1 head garlic, halved
3 sprigs rosemary
1.5kg lamb shoulder, bone in, trimmed
2 tablespoons extra virgin olive oil, for drizzling
sea salt and cracked black pepper
Preheat oven to 220°C.
Place the wine, tomatoes, caramelised onion, garlic and rosemary in a deep-sided large roasting pan and mix to combine.
Place the lamb on top of the tomato mixture, drizzle with the oil and sprinkle with salt and pepper. Cover tightly with aluminum foil and cook for 2½ hours. Remove the foil, spoon the sauce over the lamb and cook for a further 10–15 minutes or until golden brown.
Serve the lamb with creamy polenta, roasted potatoes or shredded and stirred through pasta.
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