I am faced with a problem. My family is tasked with the preparation of the meat dish for a Christmas day dinner. However, this same family must attend a Christmas day lunch (with more family), roughly 1.5 hours drive away. The end result is that we will be out of the house from 10:00 - 16:00, with dinner scheduled to start at 18:00, 20 minutes away from the house giving roughly 1:40 possible supervised cooking time if all traffic resolves in our favor, which it won’t. The oven at the house is an old one, and does not have timer control and it’s imprudent to leave it running while no-one is at home.
I’m thinking of solving this problem with a slow-cooker braised lamb shoulder, which looks like it’s normally done in a roast-pan based on online recipes. I do have the time this weekend to do the dry run at smaller scale, so here’s what we’re trying:
1 lamb shoulder (~5 lbs or so)
1 cup red wine
1 cup (chicken/vegetable/beef) stock
3 large onions, sliced
6 cloves garlic
4 sprigs rosemary
1 sprig thyme
2 lbs cherry tomatoes
Prep plan is:
Marinade the lamb shoulder in the garlic, rosemary, thyme, cumin, olive oil and some lemon juice and stash in the fridge overnight.
Cook plan is:
Day of cooking, salt and pepper the lamb, sear on the sides that can be gotten to, transfer to slow cooker. Put the onions and tomatoes (sliced) into the pan where I did the searing to get all the nice brown bits and then dump them in the slow cooker as well. Add the red wine, stock, and marinade and then cook on low for 8+ hours and see what I get.
This recipe and prep plan is all theorycrafting at this point, any thoughts on balance/cook plan? I’ll do the test-cook Friday.