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Rugby Lamb

A comforting and flavorful slow-cooked lamb dish inspired by Mary Berry, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British, Comfort Food
Calories: 480
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 kg beef shoulder Look for a well-marbled cut for maximum tenderness.
  • 2 tbsp sunflower oil Feel free to substitute with olive oil for a more robust flavor.
  • 2 onions, diced Sweet onions are perfect for caramelizing.
  • 2 carrots, chopped Fresh, vibrant carrots will bring sweetness.
  • 3 cloves garlic, minced Fresh garlic is preferable.
  • 500 ml vegetable stock Homemade stock is ideal.
  • 2 tbsp tomato purée Choose double-concentrated for deeper flavor.
  • 2 tsp balsamic glaze Look for authentic balsamic for best taste.
  • 1 tsp dried rosemary Fresh can be substituted; use about 2 teaspoons.
  • Salt and pepper to taste Use sea salt for brighter flavor.
  • ¼ tsp cayenne pepper Adjust for heat preference.
  • 2 tsp ground cumin Use freshly ground if possible.

Method
 

Preparation
  1. Trim the Beef: Start by trimming any excess fat from the beef shoulder and cut it into chunks (around 5-7 cm).
  2. Heat the Oil: In a heavy-duty pot, heat the sunflower oil over medium-high heat until shimmering.
  3. Brown the Beef: Brown the beef on all sides for about 4-5 minutes until deep brown. Remove the beef and set it aside.
  4. Sauté Vegetables: Add diced onions and chopped carrots to the pot and sauté for about 5 minutes. Add minced garlic and stir for another minute.
  5. Build Flavor: Stir in tomato purée and cook for about 1-2 minutes. Pour in the vegetable stock, scraping any browned bits. Add balsamic glaze.
  6. Simmer: Return beef to the pot, sprinkle in dried rosemary, and season. Bring to a gentle simmer, reduce the heat to low, cover, and simmer for 2-2.5 hours.
  7. Rest and Reduce: Remove beef and let it rest for 10 minutes. For a thicker sauce, let it simmer uncovered for an additional 10-15 minutes.
  8. Serve: Serve warm with mashed potatoes or crusty bread.

Notes

If the sauce is too thin, allow it to reduce more, or mix cornstarch with water for quick thickening. Make sure not to overcrowd the pot during browning.