Braised Lamb Shoulder with Beetroot Sauce

⅓ cup olive oil

2 tablespoons chopped fresh

thyme or oregano leaves 5 garlic cloves, finely chopped 2.5kg boned lamb shoulder 1.5 litres water

2 tablespoons vinegar Beetroot Sauce (recipe follows)

Combine olive oil, thyme and garlic and rub over the lamb. Cover and chill for 2 to 3 hours or overnight.

Heat oven to 200°C. Put the lamb in a well-greased casserole dish or roasting tray. Cover with foil and bake for 30 minutes or until lamb is beginning to colour. Reduce the heat to 160°C. Add water and vinegar to the roasting tray, then cover and cook for another 2½ to 3 hours, until very tender. Remove from the oven.

Transfer the lamb to a clean tray and cover with a heavy tea towel. Rest away from heat for 15 to 20 minutes. Carve and serve hot with Beetroot Sauce. Serves 6

BEETROOT SAUCE

This is super-quick to make with freshly made beetroot juice from a juice bar (it has a short shelf life, but can be frozen until needed). If making beetroot juice, 1kg fresh beetroot will make 400ml juice.

Pour 400ml beetroot juice and 250ml liquid chicken stock into a small pot set over medium heat and simmer until reduced by half. Add 1 tablespoon redcurrant or other fruit jelly, 1 tablespoon balsamic vinegar, ½ teaspoon flaky sea salt and a pinch of freshly ground black pepper. Mix 2 teaspoons cornflour with 1 tablespoon cold water and add to the beetroot mixture, stirring until the sauce has thickened slightly. Serve immediately. Serves 6