Lamb shoulder, sherry and mint bocadillo

Having been with the Bar 44 group for some years now, Thomas was chosen to head up the Bristol tapas restaurant when it opened last year. This is one of his most popular dishes at the Clifton site.

“It’s a take on a classic Spanish bocadillo sandwich,” he explains. “We’ve given it a twist to combine beautiful Spanish produce with the best of the West Country, as a lot of our dishes do.” Thomas serves these in tapas form – think slider size – but you could absolutely make them larger if you wanted.

“We make a challah bun for this recipe, but for home cooking or entertaining, pick up small savoury or brioche rolls rather than making your own.”

Yields4 Servings
 olive oil
 1 lamb shoulder on the bone (approx. 2kg)
 3 carrots, roughly chopped
 1 large white onion, roughly chopped
 4 celery sticks, roughly chopped
 1 large leek, washed and roughly chopped
 1 garlic bulb, cut in half horizontally
 10 black peppercorns
 3 bay leaves
 375ml oloroso sherry
 375ml red wine
 1-2ltrs good quality chicken stock
 morcilla de burgos (Spanish black pudding)
 12 small bread rolls
For the mint aioli:
 1 garlic clove
 handful mint leaves
 10ml sherry vinegar
 2 free range egg yolks
 150ml light olive oil
 150ml fruity extra virgin olive oil
1

Put a heavy-based casserole pot over a high heat and pour in a glug of olive oil.Season the lamb well with salt and pepper, then sear in the pot. Make sure you get a great caramelised colour all over the shoulder. Take time over this part.

2

Remove the lamb, turn the heat down and add the vegetables and aromatics to sweat with another slug of olive oil. Once the veg is softened and slightly browned, add the oloroso sherry, stirring and scraping up the flavour left on the bottom of the pan. Reduce the liquid by half, then add the red wine and reduce by half again.

3

Preheat the oven to 120C/248F/gas mark ½.

4

Add enough chicken stock to completely cover the lamb (top up with water if needed). Cut a piece of baking parchment to fit the pot, and place snugly on top of the ingredients, then cover with the lid.

5

Cook for 4 hours and 30 minutes (or, if your oven allows, cook at 95C overnight for 13 hours). When the time is up, the lamb should be meltingly tender.

6

Let the lamb cool completely in the liquor before removing. Then shred the meat coarsely with a fork, discarding the bones.

7

Strain the liquor then place in a pot over a high heat and reduce by ⅔ to get a tasty concentrated sauce, thick enough to coat the back of a spoon.

8

Add the reduced cooking liquor to the shredded lamb, mix thoroughly and season.

9

In a sheet of cling film, roll up the meat into sausages, roughly the same diameter as the bread rolls. Leave them to chill in the fridge.

10

For the aioli, finely chop the garlic, then crush with some salt flakes to create a paste.

11

In a blender, purée the mint and sherry vinegar until ultra fine. Add the garlic and the egg yolks and blitz to emulsify for a least 1 minute. Start adding the oil, a drop at a time to begin with until it is fully emulsified and you are sure it will not split. Increase to a slow drizzle and then to a steady flow. Carry on until you have a mayonnaise consistency. Taste for seasoning and adjust accordingly.

12

To assemble the bocadillo, slice the lamb sausage into discs, removing the cling film. Heat a glug of oil in a frying pan and sear the discs of lamb and black pudding until caramelised on both sides.

13

Toast the buns, then layer the lamb and black pudding inside, with the aioli.

Category

Ingredients

 olive oil
 1 lamb shoulder on the bone (approx. 2kg)
 3 carrots, roughly chopped
 1 large white onion, roughly chopped
 4 celery sticks, roughly chopped
 1 large leek, washed and roughly chopped
 1 garlic bulb, cut in half horizontally
 10 black peppercorns
 3 bay leaves
 375ml oloroso sherry
 375ml red wine
 1-2ltrs good quality chicken stock
 morcilla de burgos (Spanish black pudding)
 12 small bread rolls
For the mint aioli:
 1 garlic clove
 handful mint leaves
 10ml sherry vinegar
 2 free range egg yolks
 150ml light olive oil
 150ml fruity extra virgin olive oil

Directions

1

Put a heavy-based casserole pot over a high heat and pour in a glug of olive oil.Season the lamb well with salt and pepper, then sear in the pot. Make sure you get a great caramelised colour all over the shoulder. Take time over this part.

2

Remove the lamb, turn the heat down and add the vegetables and aromatics to sweat with another slug of olive oil. Once the veg is softened and slightly browned, add the oloroso sherry, stirring and scraping up the flavour left on the bottom of the pan. Reduce the liquid by half, then add the red wine and reduce by half again.

3

Preheat the oven to 120C/248F/gas mark ½.

4

Add enough chicken stock to completely cover the lamb (top up with water if needed). Cut a piece of baking parchment to fit the pot, and place snugly on top of the ingredients, then cover with the lid.

5

Cook for 4 hours and 30 minutes (or, if your oven allows, cook at 95C overnight for 13 hours). When the time is up, the lamb should be meltingly tender.

6

Let the lamb cool completely in the liquor before removing. Then shred the meat coarsely with a fork, discarding the bones.

7

Strain the liquor then place in a pot over a high heat and reduce by ⅔ to get a tasty concentrated sauce, thick enough to coat the back of a spoon.

8

Add the reduced cooking liquor to the shredded lamb, mix thoroughly and season.

9

In a sheet of cling film, roll up the meat into sausages, roughly the same diameter as the bread rolls. Leave them to chill in the fridge.

10

For the aioli, finely chop the garlic, then crush with some salt flakes to create a paste.

11

In a blender, purée the mint and sherry vinegar until ultra fine. Add the garlic and the egg yolks and blitz to emulsify for a least 1 minute. Start adding the oil, a drop at a time to begin with until it is fully emulsified and you are sure it will not split. Increase to a slow drizzle and then to a steady flow. Carry on until you have a mayonnaise consistency. Taste for seasoning and adjust accordingly.

12

To assemble the bocadillo, slice the lamb sausage into discs, removing the cling film. Heat a glug of oil in a frying pan and sear the discs of lamb and black pudding until caramelised on both sides.

13

Toast the buns, then layer the lamb and black pudding inside, with the aioli.

Lamb shoulder, sherry and mint bocadillo