Slow Cooked Lamb Shoulder With Roast Vegetables

Submitted by Wendy's Kitchen

"From Gourmet Traveller"

 

• Ready In: 3hrs 20mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 1⁄2 kg lamb shoulder
• 1 glass red wine
• 500 ml chicken stock
• 1 punnet mini-truss tomatoes

• Roast vegetables

• 1 head garlic, halved
• 2 red onions, quartered
• 4 potatoes, peeled and quartered
• 4 zucchini, chopped
• 1 eggplant, roughly chopped
• some fresh thyme sprig
• 2 lemons, juice only

directions

1. Season lamb shoulder with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin. Cook in a preheated oven at 220C for 20 minutes then reduce heat to 160C and cook for 3-4 hours until tender, basting occasionally and adding the truss tomatoes during the last 30 minutes of cooking.
2. For roast vegetables, combine ingredients in a bowl with remaining olive oil and season with sea salt and freshly ground black pepper. Place in another roasting tin and pour 1 cup water over. Roast in the oven for the last 2 hours while lamb shoulder is cooking. Serve lamb with truss tomatoes and roast vegetables on platters or plates.