Seven-hour braised shoulder of lamb and mashed potato, by chef Tom Aikens

Serves 4

Ingredients for the lamb 1 shoulder of lamb, about 2.5kg in weight

150ml olive oil

20g fresh thyme

2 garlic bulbs, cloves peeled Sea salt and black pepper 8 medium onions, peeled 250ml balsamic vinegar Ingredients for the mashed potato 2 litres water

12g salt

200g butter

150ml milk, warmed

600g peeled potatoes, cut into quarters

12 turns of milled black pepper

Method

Place a large casserole pan over a medium heat and add the oil.

Season the lamb and add to the pan once the oil is hot enough. Colour for three to four minutes on each side until nicely caramelised, then remove and put to one side.

Add the onions and colour for four to five minutes over a medium heat, stirring occasionally. Add the garlic and thyme, then place the lamb back on top.

Transfer to an oven preheated to 110ºC and cover with a lid. Cook for about two hours, then take out the onions and garlic once they are soft. Carry on cooking the lamb for another two-and-a-half or three hours.

Add the vinegar and continue cooking without the lid, so the balsamic reduces, basting the lamb every 30 minutes. Be careful not to reduce the liquid too much.

Cook the lamb for a total of six to seven hours, until tender. Add the onions and garlic back towards the end of the cooking time and reduce the vinegar to a thick consistency.

While the lamb is cooking, put the cut potatoes in a pan filled with cold water and add 10g salt. Set over a medium heat and bring to a simmer. Reduce the heat and simmer for 30 minutes, then tip the potatoes into a colander and drain well.

Return the potatoes to the pan and dry out over a low heat for one minute, then add the butter, remaining salt, pepper and warm milk. Mash well.

Slice or shred the lamb, then serve with the onions, garlic and creamy mashed potatoes.