Vintage Cellars Catalogue - 12/08-29/09/2020 (Page 35)

braised pag lamb shoulder with olive oil mashed potatoes and grilled baby leeks serves 4 prep time 10 minutes cooking lime 4 hours 15 minutes ingredients lamb shoulder ► 1.2kg whole shankless lamb shoulder → 2 tbsp olive oil → 1 bottle plavac mali red wine – 1 sprig thyme → 2 bay leaves → sea salt and freshly ground black pepper → olive oil mashed potatoes grilled baby leeks → 20 baby leeks → 3 tbsp extra-virgin olive oil pair with cotes du rine cguigao on each side olive oil potato mash and baby leeks guigal côtes du rhône rouge france method and pepper casserole dish over high heat for 2 minutes carefully add the lamb shoulder and brown all over remove the lamb and set aside casserole and cook in the oven for 3 and hours or until the lamb is very tender the cooking juices to a saucepan over low heat simmer the liquid until it reduces to a sauce $21.85 in any six $23 single price fresh and crisp with small soft fruit and spices and mellow tannins with warmth and aromatic intensity venetian republic images and text from venetian photography by alan benson localion pholography by andrea bulli murdoch books rrp $49.99 vintagecellars.com.au