Slow Cooked Lamb Shoulder

This lamb recipe is astonishingly easy to make. You just need to prepare it well in advance, all the work is in the cooking time.

Ingredients

• 1kg lamb shoulder
• 2 onions, sliced
• 4 garlic cloves, minced
• 250ml red wine
• 1 tbsp rosemary, leaves picked and chopped
• 1 tbsp tomato purée
• 2 x 400g tinned tomatoes

Method

1. Sear the lamb on all sides for a good 8-10 minutes and transfer to a plate.
2. In the same pan, use the fat from the lamb to fry the onions for a few minutes, until translucent.
3. Add the garlic and rosemary and cook for another minute or so.
4. Using a slow cooker, (or casserole dish if oven baking) add the onions first, then sit the lamb on top.
5. Add the wine, tomato purée and the tinned tomatoes. Fill the empty tins with tap water and add enough water to cover the lamb.
6. Cook for 5-6 hours in the slow cooker (or 5-6 hours at 170° in a fan oven) until the meat falls off the bone.
7. If you want to thicken the sauce, remove the lamb just before serving and reduce the sauce in pan on the hob.
8. Season and serve with smooth mash and your favourite veg.