- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Cook lamb low and slow to produce tender, deeply flavoured meat with minimal effort. Serve with potatoes and seasonal greens, if you like
Ingredient:
- 1¾kg bone-in lamb shoulder
- 2 tsp vegetable or sunflower oil
- 200ml red wine
- 2 carrots, roughly chopped
- 2 onions, quartered
- 2 sticks celery, roughly chopped
- 2 bay leaves
- a few rosemary sprigs
- a few thyme sprigs
- 300ml lamb, chicken or vegetable stock
- potatoes and seasonal greens, to serve (optional)
