Slow Roast Lamb Shoulder with Roots

Ingredients

• 1.5 kg bone-in lamb shoulder
• 4 carrots, halved
• 3 parsnips, quartered
• 1 onion, quartered
• 6 garlic cloves
• 4 sprigs rosemary
• 200ml red wine
• 400ml lamb or chicken stock
• 2 tbsp olive oil, salt, pepper

Method

1. Preheat oven to 160°C.
2. Season lamb all over; brown in an ovenproof casserole.
3. Add veg, garlic, rosemary, wine and stock.
4. Cover tightly; roast 4 hours until meat pulls apart easily.
5. Rest 20 min; serve with cooking juices and crusty bread or mash.