Slow-roasted lamb shoulder with currants and pine nuts

Lamb Shoulder

Serves 6-8 


15 minutes (plus soaking time)

Cooking time

4 hours



  • 1/2 cup currants
  • 1 cup verjuice or white wine
  • 4 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 1 tablespoon thyme, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon finely grated orange zest
  • ⅓ cup pine nuts
  • 1 boneless lamb shoulder (about 2 kg)


  1. Preheat the oven to 140°C. Place the currants in a little bowl and pour the verjuice or white wine over them. Set aside to soften and soak for half an hour or so. Heat the olive oil in a Dutch oven over a medium heat and cook the onion for about 5 minutes, until translucent. Add the garlic, herbs, orange zest and pine nuts and then pour in the currants and white wine or verjuice. Place the lamb shoulder on top, cover it with a lid and then put it in the oven for 4 hours. Baste the lamb with the pan juices every half an hour or so. If it’s looking at all dry, add a little more wine or a splash of water.
  2. After 4 hours, remove the lamb from the pan and let it rest under a tent of foil. Place the Dutch oven on the stovetop and turn the heat to high. Add a little more wine and a splash of water and stir well until you have a nice rich sauce. To serve, flake the lamb onto a warm platter and pour the sauce over it.

This is an edited extract from Local is Lovely by Sophie Hansen, published by Hachette Australia, RRP $35.00.

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