Roasted Lamb Shoulder with Vegetables

Ingredients

• 3 Carrots
• 2 onions
• 1 parsley root
• 2 stems sage
• 1 sprig rosemary
• 3 stems thyme
• 1.6 kg lamb shoulder (prepped, with bone)
• 2 Garlic cloves
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 200 ml dry white wine
• 400 ml lamb stock

Instructions

1. 1.

   Preheat the oven to 120°C (250°F) fan and top heat.

2. 2.

   Peel the carrots, onions, and parsley root; halve the carrots lengthwise and slice them, cut the onions into wedges, and dice the celery.

3. 3.

   Wash the herbs, shake dry, trim. Wash the shoulder, pat dry, tie with kitchen twine. Peel the garlic, crush, mix with oil and rub all over the meat. Season with salt and pepper and sear in a hot roasting tin on all sides. Remove and sauté the prepared vegetables in the tin. Deglaze with wine, add the shoulder and herbs, pour in some stock, and braise in the preheated oven for 2½–3 hours. Repeatedly spoon stock over the meat and turn it. Before serving remove the twine and strain the sauce as desired, taste and serve.

4. 4.