Festive Feasting: Sean’s Braised Lamb Shoulder Recipe

The festive season calls for food that’s generous, unhurried and made for sharing, the kind of dish that lands in the centre of the table and makes everyone lean in. At Esther, that dish is lamb. Slow-braised, deeply savoury and kissed with lemon, garlic and thyme, it’s comfort with polish.

This is the lamb we cook when we want to be effortly impressive. A bone-in shoulder, cooked low and slow in white wine and chicken stock until it yields at the lightest touch. Anchovies and olives bring that unmistakable Mediterranean salinity, roast garlic adds sweetness, and a glossy reduced jus ties it all together. It’s rich without being heavy. Perfect for festive feasting, long lunches and family occasions.

With thanks to Sean Connolly and Head Chef James Laird, who are generously sharing this recipe straight from the Esther kitchen — so you can bring a little Esther magic to your own table this season.

Slow-Braised Lamb Shoulder with Anchovy, Olive & Lemon

Serves 4

Ingredients

• 1 lamb shoulder, bone-in
• 150ml dry white wine
• 1L chicken stock
• 10 garlic cloves
• 5 thyme sprigs
• 1 whole garlic bulb, cut in half horizontally
• 1 lemon (save half for garnish)
• Knob of cold butter (optional)

Method

Preheat your oven to 140°C.

Season the lamb shoulder generously with salt flakes and freshly ground white pepper. In a large oven-proof pot or Dutch oven, sear the lamb over medium–high heat until deeply golden on all sides.

Remove the lamb from the pot and deglaze with the white wine, scraping up all the good bits from the base. Reduce the wine by half, then add the chicken stock, garlic cloves, thyme sprigs and half the lemon.

Return the lamb to the pot, cover, and braise in the oven for 3–4 hours, until the meat is soft, yielding and just about falling off the bone.

Meanwhile, rub the garlic bulb with olive oil, wrap in foil and roast in the oven for 20–30 minutes, until tender and sweet.

Once cooked, allow the lamb and braising liquid to cool slightly until easy to handle. Remove the lamb and place it on a baking tray. Strain the braising liquid into a saucepan and reduce by half to three-quarters, until rich and glossy. Finish with a knob (or two) of cold butter if you like, for extra silkiness. Season with salt flakes and white pepper to taste.

To Serve

• 1 slow-cooked lamb shoulder
• 4 anchovy fillets
• 2 tbsp olives, drained
• 200ml reduced braising juices
• 50ml extra virgin olive oil
• ½ roast garlic bulb
• ½ lemon, grilled

Increase the oven temperature to 180°C. Place the lamb back in the oven for 5–10 minutes, until the skin is crisp and golden.

Transfer to a serving platter and garnish with anchovy fillets and olives. Tuck in the roast garlic and grilled lemon. Spoon over the hot jus and drizzle generously with EVOO. Finish with a final scattering of salt flakes.

Serve at the centre of the table. Pour the wine. Feast.

From our kitchen to yours — happy festive feasting, the Esther way.