Slow-roasted lamb shoulder with Brussels sprout slaw

SERVES 4 PREP AND COOK TIME 4 HOURS

1.5kg lamb shoulder (with the shank on) 1 tablespoon extra-virgin olive oil

1kg potatoes, sliced thinly

2 medium (300g) onions, sliced thickly 2 drained anchovy fillets, chopped finely 2 whole garlic bulbs, halved crossways 3 sprigs of rosemary

2 tablespoons lemon juice

2 cups (500ml) salt-reduced chicken stock

BRUSSELS SPROUT SLAW

500g Brussels sprouts

250g celeriac (about ⅓), cut into matchsticks ½ Granny Smith apple, cut into matchsticks

½ cup each flat-leaf parsley and mint

⅓ cup (80ml) extra-virgin olive oil 2 tablespoons lemon juice, or to taste 2 teaspoon smooth Dijon mustard

¼ cup (40g) pine nuts, toasted

1 Preheat oven 180°C (160°C fan-forced). Rub the lamb all over with salt and freshly ground pepper.

2 Heat a flameproof baking dish over a moderately high heat. Add the oil, then the lamb; cook until lamb is well browned all over. Turn off the heat and remove the lamb from baking dish. Discard excess fat in the pan.

3 Layer potato, onion and anchovies in the base of the same baking dish, seasoning with salt and freshly ground pepper between layers. Place garlic on potatoes. Place lamb on top of potatoes; sprinkle rosemary and lemon juice over potatoes.

4 Pour stock over potatoes. Cover dish tightly with two layers of foil. Roast for 1 hour 30 minutes. Remove foil, reduce oven temperature to 160°C (140°C fanforced) and roast for a further 1½-2 hours or until meat falls from bone easily.

5 BRUSSELS SPROUT SLAW Trim base of Brussels sprouts, reserving any pretty outer leaves, then slice thinly. Combine sprouts, celeriac, apple and herbs in a large bowl. Whisk olive oil, lemon juice and mustard in a bowl, season to taste. Add to bowl and toss to combine, sprinkle with pine nuts. Not suitable to freeze or microwave.