Ingredients
1 Lamb shoulder
5 Cloves of garlic
1 Medium Onion
1 Tsp. Rosemary
1 tsp. Thyme
2 tsp Salt
1 Tsp. Pepper
1 Tsp Sage
1 Tsp Ground Cloves
3 Bay leaves
Port Wine
Sherry / White wine
Olive oil
2-3 Cups Broth, Chicken or Beef
Lemon Zest
Method
Heat large skillet with oil (High/Med Heat).
Brown the shoulder roast on all sides.
After the shoulder is browned, place the shoulder in a crock pot. Add all spices and onions and brown in the same skillet. When onions are dark or caramelized and starting to look like they are almost burning, deglaze (Pour liquid in pan with the spices) with port or white wine.
Once half of the liquid is evaporated pour all the ingredients over the top of shoulder in the crock pot. Make sure to scrape all burnt or crusty pieces left in the skillet. Add broth until the shoulder is submerged with liquid 1/2 way. Sprinkle lemon zest on the top of the roast. Set the crock pot on high.
