Braised Lamb Shoulder Recipe | Chef Specials by Max Strait – Casinetto
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Braised Lamb

A delicious cut of lamb in Tomato Sauce with Anchovies, Gorgonzola Crumb, Datterino Tomatoes & Basil.


Serves: 2





  1. Score the lamb fat with a crisscross pattern and using the oil from the anchovies rub it in and leave to marinate for 1 hour.

  2. Preheat the oven to 160°C.

  3. Heat a heavy-based pan, season the lamb with salt and pepper and brown the meat until it's coloured on all sides.

  4. Rub the anchovies into the lamb fat and set aside.

  5. Using the same pan add the onion and garlic and sauté without any colour.


  6. Add the crushed tomato and then fill up the jar with the same amount of water and add to the pan.

  7. Add the lamb to the pot and cook in the oven for 2 hours, basting the meat with the juice from time to time.


  8. After 90 minutes add the carrots.

  9. After 110 minutes add the washed basil leaves, whole washed Datterino tomatoes and place back into the oven.

  10. Remove the focaccia from the packet and place it in the same oven on a baking tray and cook until crispy.

  11. Using a food processor, blitz the focaccia and gorgonzola to form a crumb.

  12. Top the lamb with the crumb and turn the oven up to 180°C and cook for 3-4 minutes (keep an eye so that it doesn’t burn).

  13. To serve, place a centrepiece on the table.


A recipe by Chef Max Strait

Buon Appetito

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