Bloody mary lamb

Bloody mary lamb



Serves Cook time Prep time Total time

4 people

4 hours

5 minutes

4 hours + 5 minutes

Lamb shoulder is not only an economical cut of meat, it also has a deeper, superior flavour compared with the leg. Left to cook slowly in a rich tomato sauce, the meat transforms into a meltingly tender stew that’s perfect with buttered pasta. The meat also makes great leftovers. Try it as a pie filling or inside a toasted sandwich with cheese for lunch. You can also cook the lamb for 8 hours at 120ºC, which means that sometimes I’ll pop it in the oven before work and come home to dinner ready.


1 lamb shoulder with bone in
2 tablespoons olive oil
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
1 brown onion, roughly chopped
1/2 bunch celery, roughly chopped
2 garlic cloves, crushed
2 x 400 ml cans chopped tomatoes
300 ml vodka
1/2 cup red wine
2 bay leaves
1 tablespoon Tabasco sauce
1/2 cup Worcestershire sauce
450 g fresh or dried pappardelle pasta
1 tablespoon butter
1/2 cup (about 1/2 bunch) chopped flat-leaf parsley leaves, to serve


Preheat oven to 150.C. Use a sharp knife to cut the fat layer of the lamb at 1 cm intervals, stopping your knife at the meat.

Rub the lamb all over with 1 tablespoon of the oil and sprinkle with the salt and pepper.

Place a large flame-proof casserole dish or deep roasting tin on the stove over high heat. Add the remaining oil, onion, celery and garlic and cook for 5 minutes or until soft. Place the lamb in the dish, fat-side down, and brown for 5 minutes or until the fat starts to turn golden.

Turn the lamb over to expose the fat and add the tomatoes. Half fill one of the cans with water and pour this in too. Add all the remaining ingredients except the pasta, butter and parsley, and stir. Bring to the boil then remove from the heat. Cover with the lid (or if you are using a roasting tin, tightly cover with foil) and place in the oven. (Sealing the dish traps the steam, which results in incredibly tender meat.) Bake for 4 hours or until the meat is falling off the bone.

When cooked, take the casserole dish out of the oven and skim the oil from the top of the sauce. Remove the fat layer from the lamb and discard.Use two forks to shred the meat off the bone into the sauce to create a thick stew.

Meanwhile, cook the pasta in a saucepan of salted boiling water according to packet instructions or until al dente. Drain the pasta and toss through the butter.

Serve the lamb sauce over the pasta and sprinkle with the parsley.

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