Slow-Cooked Lamb Shoulder

1. 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.

2. 2

   Make six small slashes all over the lamb using a sharp knife, and push a piece of rosemary into each incision.

3. 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.

4. 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.

5. 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.

6. 6

   Strain the gravy mixture through a fine sieve into a clean saucepan and season with salt and freshly ground black pepper.

7. 7

   Slice large pieces of the lamb shoulder from the bone, drizzle over the gravy and serve.

* Per serving · 4 servings · Values may vary.