Venetian Republic
Braised Pag Lamb Shoulder with Olive Oil Mashed Potatoes & Grilled Baby Leeks
Serves: 4
Lamb Shoulder
1.2kg whole shankless lamb shoulder
2 tbsp olive oil
120g whole French shallots
5 garlic cloves, crushed
1 bottle Plavac Mali red wine (or Zinfandel, Primitivo or any medium/ full-bodied red wine)
125mL red-wine vinegar
1 sprig thyme
1 sprig rosemary
2 bay leaves
Sea salt & freshly ground black pepper
800g potatoes, whole & unpeeled
200mL olive oil
Grilled baby leeks
20 baby leeks
3 tbsp extra-virgin olive oil
Preheat the oven to 160°C (315°F).
Season the lamb shoulder well with salt and pepper.
Heat the olive oil in a
