Ein Riese Braised Lamb Shoulder with Green Herbs, Roasted Spring Vegetables & Cous Cous
This recipe is perfect for spring. Lamb is typically associated with spring, as well as yummy vegetables such as asparagus. The beauty of this dish is that it slow cooks in a Dutch oven for a while, so you can kick back and enjoy a nice glass of wine and soak up the warm spring sun!
1 ½ tablespoons salted butter
2 large onions, chopped
4 garlic cloves, crushed
1-1.5kg boneless lamb shoulder, trimmed and cut into 3cm pieces
3 cups 2013 Mr. Riggs Ein Riese Riesling (enough in the bottle so that there’s a little left to drink while you cook!)
1 teaspoon rock salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh oregano, chopped
1 tablespoon fresh flat-leaf parsley, chopped
2 teaspoons fresh rosemary, chopped
2 bunches fresh asparagus, trimmed and cut in halves
4 small red potatoes, halved
2 turnips, peeled and cut into 2.5cm pieces
6 carrots, peeled and cut into 2.5cm pieces
Salt and pepper
2 cups cous cous
4 tablespoons olive oil
2 cups water
3 tablespoons salted butter
1. Melt butter in a Dutch oven/large casserole dish over medium-high heat. Add onion to pan and sauté for 4 minutes. Add garlic and sauté for 1 minute. Spoon onion mixture into a large bowl. Add half of the prepared lamb to the pan and sauté for 4 minutes or until browned. Remove from pan, and add to onion mixture. Repeat this with the remaining lamb.
2. Add the wine to the pan and scrape to loosen the browned bits stuck to the pan. Return lamb mixture to the pan, add salt and pepper. Combine oregano, parsley and rosemary. Add half of this herb mixture to the pan and bring to the boil. Cover, reduce heat and simmer for 1 ½ hours or until lamb is tender.
3. Meanwhile, grease an oven pan with olive oil and roast vegetables for 40 minutes or until slightly caramelised.
4. To make cous cous, bring the water and olive oil to the boil in a saucepan. Take off the head and add the cous cous. Cover and let stand for 3 minutes. Separate grains with a fork and stir through the butter.
5. Once the lamb is tender, add asparagus to pan and cook for 5 minutes or until slightly tender. Stir in remaining herb mixture.
6. Serve lamb on a bed of cous cous with the roasted vegetables.
Wine pairing: Mr. Riggs NV Battle Axe McLaren Vale Sparkling Shiraz (RRP: $24) or Mr. Riggs Piebald Syrah (RRP: $27)