Slow-Cooked Lamb Shoulder with Cauliflower Mash

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.

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.

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.

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.

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.