Pré-salé Balsamic Lamb

Pré-salé Balsamic Lamb

1kg lamb shoulder, on the bone 1 cup reduced balsamic vinegar 1 litre chicken stock 6 sprigs rosemary 8 cloves garlic peeled and left whole 2 tablespoons brown sugar 2 celery branches chopped 6 baby carrots left whole 6 shallots peeled and left whole 3 sprigs of thyme Method Make a nest iof celery, carrots, shallots and thyme. Place shoulder if lamb on top. Sprinkle over brown sugar Pour over balsamic For around rosemary & garlic Season with salt and pepper. Pour over chicken stock. Cover and cook at 150 degrees for 5 hours. The lamb with be falling apart. Remove lamb and vegetables and use a stick blended to blend together all the jus, stick and balsamic sweetness for the most decadent sauce you have ever tasted. Serve with a green salad, vegetables & roasted potatoes.