Slow-Cooked Lamb Shoulder with Herby Gremolata

Ingredients

• 1200 g bone-in lamb shoulder
• 6 clove garlic cloves
• 4 fresh rosemary
• 400 g tinned chopped tomatoes
• 200 ml chicken stock
• 20 g flat-leaf parsley
• 1 lemon
• 2 tbsp olive oil

Method

1. 1

   Preheat the oven to 160°C (fan 140°C). Make small incisions all over the lamb and push in slices of garlic and sprigs of rosemary.

2. 2

   Heat olive oil in a large flameproof casserole dish and brown the lamb all over for 5–6 minutes.

3. 3

   Pour the chopped tomatoes and chicken stock around the lamb. Season well, cover tightly with a lid.

4. 4

   Cook in the oven for 3.5 hours until the meat falls easily from the bone.

5. 5

   Finely chop the parsley and mix with the lemon zest and a crushed garlic clove to make the gremolata.

6. 6

   Shred the lamb in the dish, stir through the juices, and scatter over the gremolata before serving.