Slow-Roasted Lamb Shoulder

• 1.8 - 2 kg lamb shoulder, bone-in
• 1 head of garlic, peeled
• 4 tbsp olive oil
• A few sprigs fresh rosemary
• A small bunch of fresh thyme
• Salt and freshly ground black pepper
• 2 onions, quartered
• 2 carrots, roughly chopped
• 250 ml chicken or lamb stock
• 250 ml red wine

Heat oven to 160°C. Rub the lamb with olive oil, garlic, rosemary, thyme, salt and pepper.

Heat the casserole, and brown the lamb. Place onions and carrots in the Le Creuset casserole.

Sit the lamb on top. Pour in the stock & wine around the lamb.

Cover and roast for 3 hours.

Remove the lid and roast for another 30–45 minutes, until deeply browned and the meat is tender enough to pull apart.

Rest for 15–20 minutes before serving.