So I bought my shoulder vaccum packed and on the back was this basic recipe that I just had to try.
2kg shoulder lamb
salt and cracked black pepper
2 heaped tablespoons tomato paste
1 whole bulb of garlic broken into cloves
1 handfull of fresh rosemary
1 handful of fresh thyme
3 carrots pealed and roughly chopped
2 onions quartered
2 sticks of celery cut into pieces
3 potatoes diced
1 large leek washed thoroughly and chopped
8-10 tomatoes halved
3 bay leaves
2 x 400g tins of diced tomatoes
750ml of red wine
Preheat oven to 160C
Rub lamb with oil salt and pepper
Place in a roasting tin ( put mine on a rack)
Make small incisions all over lamb and insert quartered cloves of garlic
Add rest of garlic, carrots, celery, potatoes, leeks tomato paste and tomatoes to the tray around the meat.
Tuck rosemary and thyme under meat.
Pour tinned tomatoes over the top and fill tray with red wine.
Cover tray with tin foil and roast in oven and walk away for 3 hours !
Remove from the oven and rest the meat on a board for at least 10 minutes
Continue to roast the veg in the red wine until you are ready to serve the lamb.
Gently break up the meat pull out the bones!
I had great reservations that this would happen, but amazingly the shoulder bone gently came away from the lamb so easily I couldn't believe it.
Remove any herb stalks. Season to taste.
Serve with the thick vegetable wine sauce and any other vegetables you fancy.
This serves 6 and takes four stress free hours to cook - So delicious!