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- DAIRY-FREE
- GLUTEN-FREE
SERVES: 8
COOKS IN: 4 HOURS 20 MINUTES
nutrition (estimate)
Calories (kcal): 370
Fat (g): 21
Saturates (g): 9.6
Sugars (g): 7
Salt (g): .6
Protein (g): 24.2
Ingredients
- 2 red onions
- 1 whole bulb garlic
- 3 carrots
- 2 sticks of celery
- 1 large leek
- 1 handful ripe tomatoes
- olive oil
- 1.5kg Shoulder of Lamb , bone in
- Pinch Sea Salt and Ground Black Pepper (for seasoning)
- ½ a handful of fresh rosemary
- 2 fresh bay leaves
- ½ a handful of fresh thyme
- 800 g plum tomatoes
- 400ml red wine
METHOD
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and quarter the onions and garlic cloves, peel and roughly chop the carrots, trim and roughly chop the celery, and wash, trim and roughly chop the leek. Halve the fresh tomatoes.
- Rub the lamb with oil, sea salt and ground black pepper and put it into a roasting tray. Using a sharp knife, make small incisions all over the lamb, then pick and poke rosemary leaves and quartered garlic cloves into each one.
- Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat.
- Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of tin foil and place in the oven. Turn down the oven temperature to 170°C/325°F/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork.
- Gently break up the meat, pull out the bones, and extract any herb stalks and garlic. Shred the lamb and serve with some crispy roast potatoes.
