I adore a slow cooked shoulder of lamb, rich and tender almost melt in the mouth.
Don't be put off by the anchovies as they just provide some salt and dissolve when
cooked. Of course you could always leave them out.
Prep: 10 minutes
Cook: 3-4 hours
1 medium shoulder of lamb
4 garlic cloves, peeled and finely sliced
generous handful of rosemary sprigs
8-10 anchovies (in oil)
1 onion, peeled and sliced
250ml dry white wine
2-3tbsp olive oil
maldon salt and freshly ground black pepper
chicken/lamb stock or water as needed
Preheat an oven to 130C.
Stab the lamb all over with a small knife. Place slices of garlic, rosemary
leaves and small pieces of anchovies into the cuts. Season with salt and
Lay the onions over the base of a casserole container large enough to hold the
lamb. Place the lamb on the onions pour over the wine and rub the lamb with olive
oil. Place a lid on the pan and place on the centre shelf of the preheated oven.
Leave to cook for 3-4 hours basting every 45-60 minutes, add stock or water if the
pan is becoming dry. For the final 20-30 minutes of cooking increase the heat to
230C and cook the lamb uncovered. The meat should be tender and lightly browned when
ready. Remove the meat from the pan, cover with foil and leave to rest while you
make the gravy.
Mix a tablespoon of corn flour with a little of the cooking liquid in a cup
until dissolved. Place the casserole pan over a moderate to high heat, stir in the
corn flour mixture and a little stock if needed. Thicken to a thin sauce
Shred or slice the lamb and distribute. Pour over a little gravy and serve
with roasted potatoes or potato dauphinoise and green vegetable of your