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Ingredients
Method
- 2 tbsp oil
- 2.5kg lamb shoulder
- 4 quartered celery stalks
- 2 quartered carrots
- 2 quartered onions
- 6 garlic cloves
- 1 bottle of red wine
- 1 litre of lamb stock
- ¼ bunch each of thyme and rosemary
- Roast potatoes and vegetables, to serve
- Preheat the oven to 170C. Season the lamb well. Heat the oil in a frying pan and sear the meat, skin-side down for 5 mins, then turn and sear on the other side for 3 mins. Transfer to a roasting tin.
- Add the garlic and vegetables to the frying pan and cook in the lamb fat for 4 mins to brown. Transfer to the roasting tin. Add the wine, rosemary, thyme and stock to the frying pan to deglaze, bring to a simmer, then add to the tin with the lamb and vegetables. Cover with foil and roast for 6 hours.
- Remove the foil and transfer the lamb to a platter to rest, and strain the liquid into a jug and skim off the excess fat. Serve the sauce with the sliced lamb, roast potatoes and your choice of vegetables.
6 hrs 30 mins
6 serving
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