Slow-Cooked Lamb Shoulder with Cauliflower Mash

• 800 g lamb shoulder chunks⇄
• 1 tbsp olive oil⇄

Heat a splash of olive oil in a heavy-bottomed pan over high heat at approximately 200°C. Add the lamb chunks and sear on all sides for about 4 minutes until a deep golden-brown crust forms.

💡 Pat the lamb dry with paper towels before searing to ensure a crisp, caramelized exterior.

• 2 small onion⇄
• 4 cloves garlic⇄

Reduce the heat to medium at around 160°C in the same pan. Add diced onion and cook for 3 minutes until softened and translucent, then stir in minced garlic and cook for 1 minute until fragrant.

💡 Scrape up any browned bits from the lamb while cooking the onions to build deeper flavor in the dish.

• 800 ml beef or lamb bone broth⇄
• 4 sprigs fresh rosemary⇄

Return the browned lamb to the pan, pour in the bone broth, and add rosemary sprigs. Cover tightly with a lid, reduce heat to the lowest setting at about 90°C, and simmer for 45-60 minutes until the lamb is fork-tender and easily pulls apart.

💡 If using a pressure cooker, reduce cooking time to 25 minutes for the same tender result.

• 2 heads cauliflower⇄

Break cauliflower into florets and place in a steamer basket over boiling water. Steam at 100°C for 12 minutes until completely soft and easily pierced with a fork.

💡 Start steaming the cauliflower towards the end of the lamb’s cooking time to ensure both components finish together.

• 4 tbsp butter⇄
• 8 tbsp cream or full-fat milk⇄
• 1 tsp salt⇄
• 0.5 tsp black pepper⇄

Drain the steamed cauliflower and transfer to a blender or large bowl. Add butter, cream, salt, and pepper, then blitz or mash until very smooth and creamy with no lumps.

💡 For an extra silky texture, pass the mash through a fine sieve after blending.