SLOW- COOKED LAMB SHOULDER WITH PEAR & BALSAMIC

SERVES 4

2kg lamb shoulder, bone in

2 garlic cloves, sliced

2 rosemary sprigs, broken

into short lengths

1 tbsp freshly ground

black pepper

2 tbsp olive oil

2 small leeks, white and light green parts only, halved lengthways and washed 200g baby potatoes, sliced

4 carrots, halved lengthways 4 parsnips, peeled and

halved lengthways

2 pears, halved lengthways 1½ cups good-quality

chicken stock

3 tbsp balsamic vinegar

2 tbsp flat-leaf parsley

leaves, torn

1 Preheat oven to 160°C.

2 Pat the lamb shoulder dry with a paper towel, then cut small slits into the meat. Press the garlic and rosemary into the slits. Sprinkle over the pepper.

3 Heat the oil in a large, ovenproof baking dish over medium heat. Add the lamb shoulder and cook for 5 minutes or until browned on both sides. Remove from the heat.

4 Add the leeks, potatoes, carrots, parsnips, pears, stock and balsamic vinegar. Cover with foil and roast for 5 hours or until the lamb is very tender and shreds easily. 5 Remove the lamb from the oven and thickly shred the meat. Serve the meat with the vegetables and pears, and the broth spooned over the top. Finish with a scattering of torn parsley.