Braised Lamb Shoulder

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1h prep

2h cook

2 servings

Braised Lamb Shoulder in Tomato Sauce with Anchovies, Gorgonzola Crumb, Datterino Tomatoes & Basil.


  • 1 lamb shoulder
  • 1 jar crushed tomatoes
  • 200g Datterino tomatoes
  • Basil 20g
  • 1 jar anchovies in chilli oil
  • Half packet gorgonzola 
  • 1 packet focaccia 
  • Salt/pepper to taste
  • Garlic 2 cloves - crushed
  • 1 Italian red onion – finely chopped 
  • 3pc carrot (washed, peeled and chopped)


  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 sautee 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, 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, 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. Buon Appetito!

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