Slow Cooked Lamb Shoulder Roast (deboned)

Ingredients

Lamb shoulder deboned
1 bunch rosemary
1 bunch thyme
2 tablespoons canola oil
3 carrots
2 large brown onions
2 sticks celery
4 cloves garlic
4 anchovy fillets
1 cup red wine
1 cup beef stock
Salt and Pepper

Prep time – 10 mins
Cooking time – 5-6 hours

Method

1. Preheat your oven to 140 degrees – low heat.
2. Peel carrots, onions and celery and cut into 2-3cm cubes.
3. Remove lamb from pack and pat dry with paper towel. Season lamb with salt and pepper on all sides. Make 4 cuts in the lamb and stud with peeled cloves of garlic and anchovy fillets. The anchovies will completely melt away after cooking and won't taste fishy at all – trust us on this one. Stuff the rosemary and thyme in big clumps in any separations you can find in the netted lamb (if you take the net off the whole shoulder would be flat).
4. Heat heavy based roasting tray (big enough for lamb and all veg) on stove with 1 tbsp oil.
5. Brown lamb in pan on medium heat on all sides.
6. Remove lamb once browned, add another tbsp oil and then brown vegetables. Add one cup of red wine to the hot tray with vegetables to deglaze the pan.
7. Sit lamb back on top of the vegetables and add one cup of beef stock to the tray and then cover the whole pan loosely with foil and place in the oven at 140 degrees.
8. Roast for 5-6 hours until the meat is very soft when you insert a fork.
9. Remove the tray and rest the lamb under foil on a carving board for at least 15 minutes before serving on a share plate for everyone to enjoy with mint sauce.