Slow-cooked shoulder of spring lamb, peas, broad beans and mint

Method

• step 1

  Heat the oven to 140C/fan 120C/gas 1. Put a large heavy-based roasting tin over a medium heat. Add the olive oil and butter then lay the lamb in the tin and brown the meat really well on all sides (you could do this in a large frying pan if your tray doesn’t heat up on the hob). It’s important that the lamb gets a good colour, this should take about 10 minutes. Take out and set aside.

• step 2

  Do not pour away the fat or juices. Turn the heat down to low, and add the onions and garlic to the roasting tin or pan. Fry gently for 10 minutes, stirring from time to time, until they’re soft and golden.

• step 3

  Turn the heat to high and deglaze the pan with the red wine vinegar and the white wine, scraping the pan to release anything stuck on the bottom. The liquid should bubble and reduce a little. Continue to stir the softened onion and garlic as the liquid reduces.

• step 4

  Pour in the stock, add the rosemary and bay leaves, and bring to a simmer. Add the lamb back to the tin (or transfer the gravy and the lamb to a roasting tin), season well with salt and pepper, cover tightly with foil and cook on the middle shelf of the oven for 4-5 hours, basting frequently. Don’t let the dish dry out, add a splash of water if you need to.

• step 5

  When the lamb is tender, and the meat easily pulls away from the bone, turn the oven up to 180C/fan 160C/gas 4, remove the foil and return the lamb to the oven and cook for a further 15 minutes. Add the peas, broad beans, and Jersey Royals to the roasting tin for the last 5 minutes, or until the green vegetables are tender and the skin of the lamb is crisp. Remove from the oven. Taste and adjust the seasoning. Leave to cool until just warm, then serve. The meat should be so tender it falls away from the bone. Sprinkle with chopped mint.