Slow-cooked Shoulder of Lamb
Ingredients
2kg Shoulder of Lamb
10 cloves of Garlic
Few sprigs of Rosemary
Few sprigs of Thyme
30ml Olive Oil
4 Onions, peeled and halved
8 Carrots, peeled
1 tin (410g) tomatoes, chopped
Salt & Pepper
125ml Lamb Stock
250ml Red Wine
2 cups Flour
Water to mix
Method
Make slits in the meat and push in the garlic cloves
Season the meat
Heat the oil in an ovenproof casserole dish
Brown the meat on all sides and set aside
Put all other ingredients except flour and water into the dish
Bring to the boil and simmer for 5 minutes
Place meat on top of the vegetables
Mix flour with enough water to make a stiff dough
Roll the dough into a long sausage and use to seal the casserole lid
Place in oven for 4 to 4½ hours at 150°C
Leave to cool for 15 minutes, then crack seal and serve with juices