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Slow-cooked Greek Lamb with Chilli Garlic Broccolini

This recipe ends up enough for two nights. The second shoulder creating a whole other meal. However, here I am just concentrating on the one shoulder with the broccolini.
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Ingredients Method Notes

Ingredients
  

  • 2 medium brown onions cut into wedges
  • 8 cloves garlic unpeeled, bruised
  • 4 bay leaves
  • 6 10ch sprigs fresh rosemary
  • 2 1.6kg lamb shoulders on the bone
  • 1 tbsp olive oil
  • 2 tsp dried oregano leaves
  • 1 c chicken stock
  • 1 medium lemon, cut into wedges
  • 1/2 c water
  • 2 long fresh red chillies halved lengthways
  • 2 cloves garlic crushed
  • 20 g butter
  • 400 g broccolini trimmed

Method
 

  1. Preheat oven to 160°c (140°c fan-forced). Oil the base of two large shallow-sided oven trays. Divide onion, garlic, bay leaves, rosemary, then lamb between trays. Rub lamb with oil; sprinkle with oregano. Season.
  2. Pour stock into base of trays; cover trays tightly with foil. Roast lamb for 5 hours.
  3. Increase oven to 200°c (180° c fan-forced). Remove foil from lamb, skim fat; spoon pan juices over lamb.
  4. Roast lamb, uncovered for a further 10 minutes or until juices are reduced and lamb is browned. Reserve one lamb should for night 2.
  5. Bring water, chilli, garlic and butter to the boil in a large saucepan over medium heat. Season. Add broccolini; cook, covered, for 4 minutes or until broccolini is tender and water almost evaporated. Reserve one-third (150g) broccolini for Night 2. Cover and refrigerate.
  6. Serve lamb and pan juices with Chilli Garlic Broccolini and lemon wedges.

Notes

Source: Women's Weekly June Issue