Rami Levy Shares Festive Red Wine and Silan Lamb Shoulder Recipe for Rosh Hashanah

In preparation for the upcoming high holidays, the Rami Levy supermarket chain is helping shoppers plan their festive meals with a premium main course recipe: slow-cooked lamb shoulder in red wine and silan (date syrup).

Ingredients

• Lamb shoulder (fresh from the butcher counter)

• Red onion (sliced into strips)

• Fresh mushrooms

• 3 teaspoons of silan (2 for the sauce, 1 for the glaze)

• 1 tablespoon of mustard

• Coarse salt and black pepper

• 2 cups of red wine

• Boiling water

• Whole garlic cloves

• Fresh rosemary

• Potatoes

Preparation Method

1. Searing the Meat: Rub the lamb shoulder with coarse salt and black pepper. Sear it on all sides in a heavy, oven-safe pot until browned, then temporarily remove the meat.

2. Sautéing and Sauce: In the same pot, sauté the red onion until golden, add the mushrooms, and stir. Add 2 teaspoons of silan, 1 tablespoon of mustard, 2 cups of red wine, and about 2 cups of hot water, mixing well.

3. Combining: After 3 minutes, return the lamb shoulder to the pot. Add fresh rosemary and whole garlic cloves. If necessary, add more hot water until the liquid reaches halfway up the meat.

4. Slow Baking: Cover the pot with baking paper and a tight-fitting lid. Place in an oven preheated to 160°C (320°F) and bake for 3 hours.

5. Adding Potatoes: After 3 hours, carefully remove the pot from the oven, add the potatoes around the meat, and return to the oven covered for another 1.5 hours.

6. Glazing: For the final touch, mix 1 teaspoon of silan with 2 tablespoons of the cooking liquid in a small bowl. Brush this glaze over the lamb shoulder and bake uncovered for about 15 minutes until beautifully caramelized.