Slow Cooked Lamb Shoulder With Roast Vegetables

• 1 1/2 kg lamb shoulder
• 1 glass red wine
• 500 ml chicken stock
• 1 punnet mini-truss tomatoes
• Roast vegetables
• 1 head garlic, halved
• 2 red onions, quartered
• 4 potatoes, peeled and quartered
• 4 zucchini, chopped
• 1 eggplant, roughly chopped
• some fresh thyme sprig
• 2 lemons, juice only

1. Season lamb shoulder with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin. Cook in a preheated oven at 220C for 20 minutes then reduce heat to 160C and cook for 3-4 hours until tender, basting occasionally and adding the truss tomatoes during the last 30 minutes of cooking.
2. For roast vegetables, combine ingredients in a bowl with remaining olive oil and season with sea salt and freshly ground black pepper. Place in another roasting tin and pour 1 cup water over. Roast in the oven for the last 2 hours while lamb shoulder is cooking. Serve lamb with truss tomatoes and roast vegetables on platters or plates.

lamb shoulder, glass red wine, tomatoes, vegetables, garlic, red onions, potatoes, zucchini, eggplant, thyme, lemons

Taken from www.food.com/recipe/slow-cooked-lamb-shoulder-with-roast-vegetables-504365 (may not work)