Slow-cooked Greek lamb with chilli garlic broccolini

SERVES 4 PREP AND COOK TIME 5 HOURS 30 MINUTES

2 medium (300g) brown onions, cut into wedges 8 cloves garlic, unpeeled, bruised

4 bay leaves

6 x 10cm sprigs fresh rosemary

2 x 1.6kg lamb shoulders on the bone 1 tablespoon extra virgin olive oil

2 teaspoons dried oregano leaves

1 cup (250ml) chicken stock

1 medium (140g) lemon, cut into wedges

CHILLI GARLIC BROCCOLINI

½ cup (125ml) water

2 long fresh red chillies, halved lengthways 2 cloves garlic, crushed

20g butter

400g broccolini, trimmed

1 Preheat oven to 160°C (140°C fan-forced). Oil the base of two large shallow-sided oven trays. Divide onion, garlic, bay leaves, rosemary, then lamb between trays. Rub lamb with oil; sprinkle with oregano. Season.

2 Pour stock into base of trays; cover trays tightly with foil. Roast lamb for 5 hours.

3 Increase oven to 200°C (180°C fan-forced). Remove foil from lamb, skim fat; spoon pan juices over lamb.

4 Roast lamb, uncovered, for a further 10 minutes or until juices are reduced and lamb is browned.

Reserve one lamb shoulder for Night 2.

5 CHILLI GARLIC BROCCOLINI Bring water, chilli, garlic and butter to the boil in a large saucepan over medium heat. Season. Add broccolini; cook, covered, for 4 minutes or until broccolini is tender and water almost evaporated. Reserve one-third (150g) broccolini for Night 2. Cover and refrigerate.

6 Serve lamb and pan juices with Chilli Garlic Broccolini and lemon wedges.

Not suitable to freeze or microwave