2.25kg high-quality shoulder of lamb, bone in
3 tablespoons olive oil
1 head of garlic, halved
3 onions, thinly sliced
3 carrots, halved lengthways and widthways
2 celery sticks, each cut into 3
1 large leek, trimmed, halved lengthways and cut into 3
4 small vine-ripened tomatoes, halved
handful of fresh rosemary
2 fresh bay leaves
handful of fresh thyme sprigs
1 bottle Spanish red wine
300ml fresh jellied chicken stock


1.Genuinely this couldn’t be easier. Preheat the oven to 230˚C/210˚C fan/gas mark 8.
2. Rub the lamb with the olive oil and plenty of seasoning and place in a baking dish.
3. Bake for 2025 minutes, or until the outside is well browned.
4. Remove from the oven and reduce the heat to 160˚C/140˚C fan/gas mark 3.
5.Remove the lamb with two forks and set it aside, then place the vegetables and herbs in the dish and replace the lamb on top.
6. Pour over the wine and stock and cover the dish with foil.
7.Make sure there are absolutely no gaps for the air to escape.
8.Pop the lamb into the oven and slow roast it for 6 hours, or until the meat is falling off the bone and the vegetables have shrunk stickily into one another and the sauce is reduced.
9.I prefer to remove the lamb from the cooking vegetables and strain the veggies out of the sauce, giving you a really delicious lamb gravy to pour over the falling-to-bits lamb, but traditionally the foil is whipped off and everything served together at the table with peeled waxy potatoes that have been boiled with shedloads of salt and drizzled with a bit of olive oil.

© Slow: Food worth taking time over By Gizzi Erskine
Published by Harlequin, a division of HarperCollins

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