1 whole lamb shoulder bone in (1.5 kg)
2 green cardamom seeds
60 ml extra virgin olive oil
1 diced brown onion
1 diced carrot
2 sprigs thyme
300 ml Argentinian Malbec
1 tsp peppercorns
3 cloves garlic
Seal the lamb shoulder in a pan, so that all sides are browned. Set aside in a dish.
In the same pan, sautee onions, carrots and garlic together until golden brown.
Add thyme, peppercorns and cardamom seeds to the pan and deglaze with the red wine until the alcohol evaporates.
Return the lamb shoulder to the pan, add olive oil and cover the pan tightly with a lid or foil. Place in the refrigerator to marinate for at least 12 hours.
Remove from the refrigerator and bake in the oven with lid or foil on at 160 C for three hours. Take the foil off and cook for a further 20 minutes at 190 C, or until the meat is crispy on the outside and tender on the inside.
Remove lamb shoulder from the pan and serve on a large ceramic dish. Carve and serve at the table.
Recipe provided by The Independent Gembrook