Ingredients

• 900g Lamb Shoulder
• 160g Shallot
• 15 Pearl Onions
• 200g Carrot
• 4 tablespoons Runny Honey
• 2 tablespoons Olive Oil
• 4 Garlic Cloves
• 750g Rosé Wine
• Rosemary as needed

Tools

• Wooden spoon
• kCook Multi
• Kcook bowl
• Large mixing bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Add lamb shoulder and runny honey to a clean large mixing bowl
4. Season
5. Mix
6. Let rest in fridge - approx 30 min
7. Fit stir tool to kCook bowl
8. Add olive oil to the kCook bowl
9. Fit kCook bowl to kCook Multi
10. Attach lid to kCook bowl
11. Heat with filler cap removed - 140°C, speed 3
12. Transfer content of large mixing bowl to kCook bowl
13. Cook with filler cap removed - 2 min, 120°C, speed 4
14. Turn direct prep attachment to position 1
15. Slice shallot, pearl onion and carrot into the kCook bowl with direct prep attachment
16. Turn direct prep attachment to position 2
17. Add garlic clove to the kCook bowl
18. Cook with filler cap removed - 2 min, 120°C, speed 3
19. Then add rosé wine to the kCook bowl
20. Season
21. Cook with filler cap removed - 50 min, 98°C, speed 3
22. Serve
23. Garnish with rosemary

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