Lamb Shoulder with Potatoes and Steamed Brocolli

This is a very simple dish to make with a slow cooker. 

A spanish onion was sliced and slowly browned in a skillet for fifteen to twenty minutes. The onion was added to two pints of water brought to boiling in a large slow cooker, and then pre-prepared batoned carrot and roughly cut parsnip pieces were also added. Some lamb stock was added to the mix also. 

The boneless shoulder of lamb was placed into the simmering water at a high heat for an hour, and then the heat was turned down to low, and the joint left to cook overnight for between six to eight hours.

The gravy and the joint were separated. After cooling the lamb tallowfat was spooned from the top of the gravy bowl, and the joint was cut into slices with an electric kitchen knife. 

Potatoes were boiled for tweny minutes to twenty five minutes in the base of a steamer, and a quarter head of brocolli was steamed for ten minutes in the upper tier under glass. Cornflour and a little rosemary was added to the reheated lamb and gravy shortly before serving the dish. 

Lamb Shoulder with Potatoes and Steamed Brocolli