Plas Glansevin Lamb
Embark on a culinary journey to the Welsh countryside with Plas Glansevin Lamb, a show-stopping dish that celebrates the rich, hearty flavors of slow-cooked lamb. This recipe features a tender bone-in lamb shoulder, seasoned with aromatic rosemary, thyme, and garlic, then braised to perfection in a luscious red wine and stock-based sauce. Nestled alongside vibrant root vegetables like parsnips, carrots, and potatoes, the lamb soaks up every ounce of flavor during its four-hour journey in the oven, creating a melt-in-your-mouth centerpiece. Perfect for Sunday roasts or special gatherings, this recipe combines simple, wholesome ingredients with rustic cooking techniques for a meal that's as comforting as it is elegant. Serve it with crusty bread to savor every drop of the rich, savory sauce, and let your guests experience a true taste of Welsh-inspired tradition.
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Recipe Information
Ingredients
- 2 kg lamb shoulder (bone-in)
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 6 cloves garlic cloves, minced
- 4 sprigs fresh rosemary sprigs
- 4 sprigs fresh thyme sprigs
- 2 medium onions, sliced
- 3 large carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 250 ml red wine
- 500 ml beef or lamb stock
- 2 tbsp tomato paste
- 2 leaves bay leaves
- 1 tbsp honey
- 2 large parsnips, peeled and chopped
- 4 medium potatoes, peeled and halved
Instructions
Preheat your oven to 160°C (320°F).
Season the lamb shoulder generously with salt and black pepper on all sides.
Heat the olive oil in a large oven-proof casserole or Dutch oven over medium-high heat.
Sear the lamb shoulder in the hot oil until browned on all sides, about 3-4 minutes per side. Remove the lamb and set it aside.
In the same pot, add the minced garlic, fresh rosemary, and thyme sprigs. Cook for 1-2 minutes until fragrant.
Add the sliced onions, carrots, and celery to the pot. Sauté for 5 minutes until slightly softened.
Stir in the tomato paste and cook for an additional 2 minutes to coat the vegetables.
Pour in the red wine, scraping up the browned bits at the bottom of the pot, and simmer for 3-4 minutes to reduce slightly.
Return the lamb shoulder to the pot. Add the beef or lamb stock, bay leaves, and honey, ensuring the liquid covers about 2/3 of the lamb.
Bring the pot to a gentle simmer, cover with a lid, and transfer to the preheated oven.
Cook for 3 hours, checking occasionally to ensure the liquid hasn’t fully evaporated. Add a little more stock or water if needed.
After 3 hours, add the chopped parsnips and halved potatoes around the lamb.
Re-cover the pot and continue cooking for an additional hour until the lamb is tender and the vegetables are cooked through.
Remove the pot from the oven. Discard the rosemary, thyme sprigs, and bay leaves.
Shred the lamb gently with two forks, or slice it for serving, ensuring each plate includes a portion of the delicious vegetables and sauce.
Serve the Plas Glansevin Lamb hot with crusty bread to soak up the rich juices, or pair it with a simple side salad for balance.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1056 mg | 46% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 11.8 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 127 mg | 10% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1950 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
