SLOW-ROASTED LAMB SHOULDER

SLOW-ROASTED LAMB SHOULDER FROM MAJORCA

This recipe calls for half a lamb shoulder, making it the perfect size to bring to the table and tear apart.

Serves 4

Ingredients

½ shoulder of lamb on the bone, weighing about 1 kg (2 lbs)

2 carrots

2 celery stalks

1 leek

2 onions

400-g (14–oz) tin plum tomatoes with juice

3 whole garlic heads, halved and papery skin removed

250 ml (8 fl oz) white wine

a few sprigs fresh thyme, rosemary and parsley tied together

300 ml (½ pt) chicken stock

Method

Heat the oven to 160°C (325°F/gas mark 3). On top of the stove, carefully brown the shoulder all over in a roasting tin to get some colour on the lamb and to render the fat a little. Remove the lamb and discard all but a couple of tablespoons of the fat. Chop the carrots, celery, leek and onions into 4-cm (1½–inch) chunks. Add them to the pan and brown all over. Add the tomatoes, garlic, wine, herbs and stock, then place the lamb back in the pan.

Loosely cover the pan with a sheet of buttered parchment paper and cook in the oven for about 3 hours (check after 2½ hours). When it's falling off the bone, it's ready to serve.