Shoulder of Lamb with Garlic, Rosemary and Anchovies

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.

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6-8 Portions

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Prep: 10 minutes
Cook: 3-4 hours

Ingredients

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

Method

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 pepper.
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 consistency. Serve.
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 choice.