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1
Trim the lamb shoulder of as much fat as possible with a sharp knife and throw it away. Rub the lamb all over with olive oil and season with salt and freshly ground black pepper.
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2
Make six small slashes all over the lamb using a sharp knife, and push a piece of rosemary into each incision.
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3
Scatter the onions, lemon and garlic on the bottom of a deep roasting tin, put the lamb on top and cover tight with tinfoil. Cook for 4 hours, busting every hour with the juice on the tray. After two hours, remove the tinfoil and continue to cook until the meat is very tender.
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4
Remove the lamb shoulder from the oven, put it on a chopping board, cover it with tinfoil, then a tea towel and leave it to rest.
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5
Pour away the fat from the roasting tray, scarp up any browned bits from the bottom of the pan using a wooden spoon and pour the lamb juice into a clean saucepan. Add red wine and simmer until the volume of the liquid has reduced by half, stirring well. Whisk in flour and simmer for another 2 minutes. Add the stock and cook for further 2 minutes.
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6
Strain the gravy mixture through a fine sieve into a clean saucepan and season with salt and freshly ground black pepper.
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7
Slice large pieces of the lamb shoulder from the bone, drizzle over the gravy and serve.
