Slow-Cooked Shoulder of Lamb With Roasted Veggies
Ready In: 4 hrs 15 mins
Serves: 6-8
Ingredients
- 2 1⁄4 kg lamb shoulder
- olive oil
- sea salt
- fresh ground pepper
- 1 head garlic, broken into clove
- fresh rosemary sprig
- 2 red onions, peeled and quartered
- 3 carrots, peeled and chopped
- 2 sticks celery, cut into pieces
- 1 large leek, trimmed and cut
- 800 g tinned whole tomatoes
- 2 bay leaves
- fresh thyme sprig
- 4 ripe tomatoes, quartered
- 750 ml red wine
Directions
- Preheat oven to 200°C (400°F).
- Rub leg with oil, salt and pepper.
- Put into roasting tray.
- Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered garlic cloves inches.
- Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray.
- Tuck remaining herbs under the meat.
- Pour tinned tomatoes over the top, followed by the wine.
- Cover tray tightly with double layer of foil.
- Put into oven, turning down temperature to 170°C (300°F).
- Cook 3.5 to 4 hours.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off