Slow-roasted lamb shoulder
SERVES 4 PREP + COOK TIME 3 HOURS 45 MINUTES
1.3kg lamb shoulder, shank on
2 tablespoons olive oil
1kg potatoes, sliced thickly
3 small red onions (300g), sliced thinly
4 drained anchovy fillets, chopped finely
2 garlic bulbs (140g)
1 medium lemon (140g), cut into wedges
3 sprigs fresh rosemary
1 cup (250ml) chicken stock
1 cup (250ml) water or dry white wine
1 Preheat oven to 180°C. Rub lamb all over with salt and freshly ground pepper.
2 Heat a flameproof roasting pan on stove top over medium-high heat. Add oil, then the lamb; cook until lamb is well browned all over. Remove the meat from pan.
3 Layer potato, onion and anchovies in roasting pan; season with salt and freshly ground pepper between layers. Cut garlic bulbs in half horizontally; place on vegetables with lemon wedges.
4 Place lamb on top of vegetable mixture; add rosemary. Pour combined stock and the water over vegetables. Cover pan tightly with two layers of foil. Roast in oven for 1½ hours.
5 Remove foil, reduce oven temperature to 160°C; roast a further 1½ hours or until the meat can be easily pulled from the bone. Transfer lamb to a tray. Cover with foil; rest 20 minutes. Increase oven temperature to 200°C.
6 Meanwhile, return vegetable mixture in pan to oven; cook a further 20 minutes or until browned.
7 Serve lamb with vegetables, garlic and lemon wedges.
Test Kitchen tip
This recipe is best made close to serving.