ROSE BRAISE LAMB SHOULDER WITH CRUSHED GRAPES & TOASTED WALNUTS

A delicious winter braise created by Allyson Grofton, to showcase New Zealand lamb and keep everyone warm and happy during winter. We recommend quality farmed lamb, such as that from 2021 Supreme Champion Homegrown Farm Fresh Meats and of course we use Giesen Rosé!

.. To buy Homegrown Farm Fresh Meats (winner of the 2018 NZ Food Producer Awards, Paddock Champion), go to https://www.homegrownfarmfreshmeats.co.nz

Serves 6

Ingredients

1          shoulder of lamb (try ordering from Homegrown Farm Fresh Meats)

8-10     shallots, peeled and sliced lengthwise in half

4-5       garlic cloves, peeled and sliced thickly

1          tablespoon pink peppercorns

250-350 grams red grapes

750      ml bottle Giesen Rosé

1-2       tablespoons grape jelly

1          cup walnuts, toasted

Method

Preheat the oven to 160°C. Set the rack in the centre.

Place the lamb skin side down in a large flame-proof, roasting dish. Place over moderately high heat and cook until well browned. Turn over. Scatter the shallots and peppercorns around the lamb and cook in the fat that has rendered out of the meat for a few minutes.

Pour in the wine and bring it up to the boil. Pull the grapes from the stems and add to the dish, scattering them evenly around the meat. Season with salt. Cover loosely with foil and transfer to the oven.

Braise in the oven for 2 hours. Remove the foil and continue to cook for a further 2 hours or until the meat begins to fall from the bone. Transfer the lamb to a warm plate, cover with foil and set aside to rest for 10 minutes.

Add the grape jelly to the roasting dish. Place the dish over a moderate heat and simmer for 8-10 minutes or until the jus has reduced to become a little syrupy in consistency. If wished, use a potato masher and crush the grapes a little. Add the walnuts and season the sauce if wished.

Carve or pull the meat from the bone and serve with a spoonful of the grape sauce and accompany with vegetables.

Tip; If you don’t have pink peppercorns, use dried green peppercorns or half the amount in white.