Fourteen hours? Yup..
Let’s press the play button ..
Still having a mutton vibe i cooked this shoulder down in red wine , seasonings and some star anise , fresh thyme.. Probably more things and cinnamon (scared it may go a little ‘christmassy’. It didn’t! Hong Kong phewey!)..
It was cooked at 100 degrees real money.. For the full 14 hours..
The kitchen was like a Bisto add.. Everyone sniffing the air at the wonderment that was going on.. Seriously homely goodness ..
It cooked lovely!
The bone slid out and handed to the hounds.. The meat shredded and chopped.. I don’t want this to be a frankensteinpullednumber ..
With carrot and celery..
Carrot , celery and dried onion into a pot with chicken stock ..
The meat added.. With some big frozen peas.. The captain wouldn’t have approved of them for sure!
And some whipped potatoes made .. Butter and milk to loosen them..
The magical mutton mix into the dish.. Topped with the potatoes.. Breadcrumbs atop.. Into the oven to do its thing for about thirty minutes..
And enjoyed with gusto!
Seriously good magical mutton ..