Shropshire hills home of miniature Hereford cattle,
Shropshire and blue faced Leicester sheep

« Back to all recipes

Italian Braised Shoulder of Lamb & pasta


  • Shoulder of Lamb approx 1.5kg
  • 2 small onions, chopped
  • 2 carrots, peeled & chopped
  • 3 sticks celery, chopped
  • 9 sundried tomatoes
  • 125g mushrooms
  • 150g spicy sausage
  • 1 pint red wine
  • 400g passata
  • 1 pint veg stock
  • 125g pasta


  1. Put shoulder joint in a large casserole dish or slow cooker and all ingredients except pasta.
  2. Cook on very low heat (or in slow cooker) for 5-6 hours until the lamb falls off the bone
  3. Lift lamb out onto a board and break into small chunks, removing skin and any chunks of fat.
  4. Skim fat off the top of the sauce, reintroduce chunks of lamb and then add pasta.
  5. Simmer until pasta is cooked