Name: Slow-cooked shoulder of lamb
Total time: 4 h 20 min
Yield: 1
Cuisine: british
Ingredients: 2 red onions; 1 whole bulb garlic; 3 carrots; 2 sticks of celery; 1 large leek or 2-3 baby leeks; 1 handful ripe tomatoes; olive oil; 1 small lamb shoulder bone in (2.25kg); ½ a bunch of fresh rosemary; 2 fresh bay leaves; ½ a bunch of fresh thyme; 2 x 400 g tins of plum tomatoes; 1 bottle of red wine

Slow-cooked shoulder of lamb

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Total Time:
4 hours 20 minutes

Flavorful one-pot roast featuring succulent lamb shoulder and Mediterranean flare.

Ingredients:

2 red onions
1 whole bulb garlic
3 carrots
2 sticks of celery
1 large leek or 2-3 baby leeks
1 handful ripe tomatoes
1 small lamb shoulder bone in (2.25kg)
½ a bunch of fresh rosemary
2 fresh bay leaves
½ a bunch of fresh thyme
2 x 400 g tins of plum tomatoes
1 bottle of red wine

Instructions:

1. Preheat oven to 200°C/400°F/gas 6. Peel and quarter onions and garlic. Roughly chop carrots, celery, and leek. Halve fresh tomatoes. 2. Rub lamb with oil, salt, and pepper. Place in roasting tray. 3. Make small incisions all over lamb. Insert rosemary leaves and garlic cloves. 4. Add remaining garlic, onions, carrots, celery, leeks, and tomatoes to tray. Tuck herbs under meat. 5. Pour tinned tomatoes and wine over lamb. Cover with foil and bake at 170°C/325°F/gas 3 for 3½ to 4 hours, until tender. 6. Shred lamb, remove bones and herb stalks. Mix in roasted garlic. Adjust seasoning and serve with crispy roast potatoes.

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