Ingredients
1 shoulder of lamb , on the bone
2 carrots
2 celery sticks
1 leek
3 turnips , squash ball sized
2 onions , each cut into 8 wedges
2×400g tins plum tomatoes
3 whole garlic heads, halved and papery skin removed
2 glasses white wine
bouquet garni , a few sprigs of thyme, rosemary and parsley tied together
chicken stock , fresh, cube or concentrate, made up to 300ml
Method
- Heat the oven to 160C/fan 140C/gas 3. Carefully brown the shoulder all over in a roasting tin to get some colour on the lamb and render down the fat a little. Take out the lamb and tip out all but a couple of tablespoons of the fat. Chop the veg into decent-sized chunks, add to the tin and brown all over. Add the tomatoes, garlic, wine, bouquet garni and stock, then put back the lamb.
- Cover the lamb with a sheet of buttered baking paper and cook for about 3 hours (check after 21/2). When it’s falling off the bone, it’s ready. Serve with gratin dauphinoise or butterbeans.
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