Slow Cooked Lamb Shoulder With Roast Vegetables

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 1/2 kg lamb shoulder
• 1 glass red
• 500 ml chicken stock
• 1 punnet mini-truss tomato
• 1 head garlic, halved
• 2 red onions, quartered
• 4 potatoes, peeled and quartered
• 4 zucchini, chopped
• 1 eggplant, roughly chopped
• some fresh thyme sprig
• 2 lemons, juice only

Recipe

• 1 season lamb shoulder with sea salt and freshly ground black pepper. heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. transfer to a large roasting tin. meanwhile, deglaze pan with red and stock then pour over lamb in roasting tin. cook in a preheated oven at 220c for 20 minutes then reduce heat to 160c and cook for 3-4 hours until tender, basting occasionally and adding the truss tomatoes during the last 30 minutes of cooking.
• 2 for roast vegetables, combine ingredients in a bowl with remaining olive oil and season with sea salt and freshly ground black pepper. place in another roasting tin and pour 1 cup water over. roast in the oven for the last 2 hours while lamb shoulder is cooking. serve lamb with truss tomatoes and roast vegetables on platters or plates.