Slow-Braised Lamb Shoulder with Rosemary and Red Wine

Ingredients

• 1.5kg lamb shoulder, in large chunks
• 3 tbsp olive oil
• 2 onions, roughly chopped
• 4 garlic cloves, crushed
• 3 carrots, in chunks
• 2 celery stalks, in chunks
• 300ml red wine
• 1 tin crushed tomatoes (400g)
• 300ml lamb or chicken stock
• 3 sprigs rosemary
• 4 sprigs thyme
• 2 bay leaves
• Flaky sea salt, black pepper

Method

1. 11. Heat the oven to 160°C.
2. 22. Season the lamb. Brown in olive oil in a large Dutch oven over high heat until deeply coloured on all sides. Work in batches. Remove the meat.
3. 33. Reduce to medium. Sauté onion, garlic, carrots, and celery 5 minutes.
4. 44. Pour in the red wine, scraping up the browned bits. Reduce by half.
5. 55. Add tomatoes, stock, herbs, and bay leaves. Return the meat. The liquid should reach halfway up.
6. 66. Cover with the lid. Into the oven for 2.5–3 hours until the meat falls apart.
7. 77. Serve with mashed potatoes or polenta and a green vegetable alongside.