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Kitchen Confidential

Braised, pulled lamb shoulder with dauphinoise potato, red cabbage and roasted cauliflower purée
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In the heart of the World Heritage Site of Ironbridge Gorge in Shropshire sits the acclaimed restaurant, Chez Maw. Housed in the grade II-listed Best Western Valley Hotel, the restaurant is run by father and son team Barry and Adam Workman who have held double-AA rosettes for the last 16 years. Here they share one of their classic dishes, a braised lamb shoulder with trimmings to serve ten.

Seasonal feasting doesn’t have to mean turkey; in fact, traditional roasts and meats for the table more likely meant beef, ham, goose, fish or lamb. In this recipe, which is ideal for family gatherings and autumn evening get-togethers, Barry and Adam turn these seasonal and local ingredients into a hearty but refined dish that tastes incredible.


For the lamb:
Shoulder of lamb on the bone  |  Bottle of red wine  |  3 carrots
2 onions  |  1 stick of celery  |  2 leeks  |  3 cloves garlic  |  2 sprigs of thyme and rosemary
2 tbsp of redcurrant jelly  |  1 tbsp of tomato purée  |  3 pints of lamb stock

For the dauphinoise potato:
1½ kilo of Maris Piper potatoes  |  3 cloves garlic  |  1 sprig of thyme  |  ½ pt of double cream  |  ½ pint milk  |  4 oz of butter

For the purée:
1 cauliflower  |  1 tsp cumin  |  4 oz of butter  |  1 sprig of thyme  |  ½ pint vegetable stock  |  ½ pint double cream

For the cabbage:
1 red cabbage  |  1 star anise  |  1 stick cinnamon  |  8 oz Demerara sugar  |  5 tbsp balsamic vinegar


1. Roast the lamb shoulder in a roasting dish for 30 minutes at 220ºC. While it cooks, dice all vegetables and pan-fry in butter until soft, then deglaze with half the bottle of red wine and simmer all until reduced by half. Stir in the tomato purée, rosemary and thyme and add all to the lamb in the oven. Then add the garlic and the stock too and cover with foil to keep in the steam. Roast for four hours at 150ºC. Leave to cool and drain the stock from dish into a pan.

2. Pull the meat off the bone, getting rid of the fat as you go. Also remove the fat from the stock, then heat the pan gently, adding the rest of the wine and the redcurrant jelly. Bring up to temperature and reduce it by a quarter in concentration. Then add the pulled lamb and mix well, seasoning to taste. Take off the heat. Lay out a double layer of cling film on a clear surface. Wait for the mixture to cool. Then place it onto the cling film and roll it into a 6cm wide cylinder, rolling and tightly tying each end. Wrap in foil and leave to set in the fridge overnight.

3. Once set, slice it into a 6cm round portions, then de-film and de-foil. Place portions into a pan with more lamb stock and reheat to 75ºC. Keep basting with the stock until meat is fully glazed and it’s ready to serve.

4. For the dauphinoise, slice the potatoes thinly. Fry the garlic in butter, not allowing to colour, then add milk, cream, thyme, salt and pepper before bringing to the boil. Pour this mixture over the potatoes, layer it all in a dish and cook at 170ºC for an hour. Leave to cool then press and leave in the fridge overnight. Turn out the potatoes and portion to your desired shape. Reheat to serve.

5. To make the cauliflower purée, chop the cauliflower and add to melted butter and vegetable oil in a pan. Cook until golden and tender, add the cumin and vegetable stock and reduce by three-quarters. Add the double cream and reduce again. Then let the mixture cool, strain (keeping liquid) and blitz in a food processor until smooth, add in enough strained liquid to get a thick purée. Reheat to serve.

6. Slice the cabbage and fry in a big pan with a knob of butter and vegetable oil for five minutes. Add the sugar and cook out, stirring occasionally. Then add the rest of the ingredients and cook all until tender and the liquid has fully reduced, giving the cabbage a lovely glaze. Reheat to serve.

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