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Dora's recipe: Slow-cooked lamb shoulder with roast vegetables

Anyone for Sunday lunch? Check out Dora's slow-cooked lamb recipe

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17 Aug 2012

Ingredients
1/2 kg l amb shoulder
1 glass red wine
500 ml chicken stock
1-punnet head garlic, halved
2 red onions, quartered
4 potatoes, peeled and quartered
4 zucchini, chopped
1 eggplant, roughly chopped
Some fresh thyme sprigs
2 l emons, juice only
Method
1. Season lamb shoulder with sea salt and freshly ground black pepper
2. Heat 2 tbsp of oil in a large pan over high heat and saute lamb for 5 minutes, turning once, until browned
3. Transfer to a large roasting tin
4. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin
5. 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
6.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.
7. Serve lamb with truss tomatoes and roast vegetables on platters or plates

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