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SLOW ROAST SHOUL­DER OF LAMB WITH AN­CHOVY

‘This recipe couldn’t be eas­ier. It’s just a ques­tion of putting all the in­gre­di­ents in a large roast­ing tin and let­ting the oven do the work. When cooked, the lamb should be so ten­der that it can be pulled apart with a fork. Serve with the cele­riac mash to make the whole thing into a feast.’

Serves 6 gen­er­ously

◆ 1 shoul­der of lamb, about 2.5kg (5½lb) bone in

◆ 100g (3½oz) an­chovy fil­lets in oil, 60g (2½oz) drained weight

◆ 2 red onions, each cut into 6 seg­ments

◆ 2 large car­rots, sliced into 2.5cm (1in) rounds

◆ 3 or 4 sprigs of rose­mary

◆ 2 x 400g tins chopped toma­toes

◆ 2-3 fresh bay leaves

◆ 500ml (17fl oz) red wine

◆ 1 cele­riac, about 900g (2lb), peeled and cut into 3-4cm (1¼-1½in) cubes

◆ 1 Maris Piper potato, about 175g (6oz), peeled and cut into 3-4cm (1¼-1½in) cubes ◆ 75ml (3fl oz) whole milk

◆ 40g (1½oz) but­ter to serve

◆ Hand­ful of peeled pis­ta­chios, roughly chopped

◆ Hand­ful of flat-leaf pars­ley, roughly chopped

1 Heat the oven to 170°C/fan 150°C/gas mark 3.

2 Pre­pare the lamb by re­mov­ing any ex­cess fat and us­ing a sharp knife or Stan­ley knife to score a criss-cross pat­tern over the mem­brane. Put the an­chovy fil­lets and half their oil into a food pro­ces­sor or blender and blitz. Rub the paste over the skin side of the lamb.

3 Put the onions, car­rots, rose­mary, chopped toma­toes and bay leaves in the bot­tom of a roast­ing tin and nes­tle the lamb shoul­der on top of the veg­eta­bles. Pour the red wine into the tin. Sea­son with black pep­per.

4 Cover with a sheet of bak­ing parch­ment and then one of foil, tuck­ing it round to keep the steam in. Bake in the oven for about 5-6 hours, bast­ing the meat ev­ery other hour. The lamb will be ready when the meat is fall­ing away from the bone. Skim off the fat us­ing a large spoon.

5 Put the cele­riac and potato into a large pan with a good sprin­kling of salt, cover with wa­ter and boil un­til ten­der. Drain, and toss in the hot pan for a minute to en­cour­age the loss of steam. Then mash with a stick blender or hand masher.

6 Once smooth, push the mash to the side of the saucepan over a medium heat. Pour the milk into the bot­tom of the pan, next to the mash, and add the but­ter. Once the milk is hot, mix it into the mash.

7 As you serve the lamb (which should be won­der­fully over­cooked, fall to pieces and not look great), add a sprin­kling of pis­ta­chios and chopped pars­ley, and a dol­lop of cele­riac mash.

TIP Pota­toes go fa­mously gluey when mashed in a pro­ces­sor, or even if beaten too vig­or­ously by hand, but you could use one for this mash. It only has one potato, and that’s a well-be­haved Maris Piper, and a lot of cele­riac, which never goes gloopy.

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