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  • 1 shoulder of lamb
    on the bone
  • 2 carrots
  • 2 sticks celery
  • 1 leek
  • 3 squash ball sized turnips
  • 2 onions
    each cut into 8 wedges
  • 2 × 400g tins plum tomatoes
  • 3 whole heads garlic
    halved and papery skin removed
  • 2 glasses white wine
  • a few sprigs of thyme bouquet garni
    rosemary and parsley tied together
  • fresh chicken stock
    cube or concentrate made up to 300ml

    Method

    • step 1

      Heat the oven to 160c/fan 140c/gas 3. Carefully brown the shoulder all over in a roasting tin to get some colour on the lamb and render down the fat a little. Take out the lamb and tip out all but a couple of tablespoons of the fat. Chop the veg into decent-sized chunks, add to the tin and brown all over. Add the tomatoes, garlic, wine, bouquet garni and stock, then put back the lamb.

    • step 2

      Cover the lamb with a sheet of buttered baking paper and cook for about 3 hours (check after 2½). When it’s falling off the bone, it’s ready. Serve with gratin dauphinoise or butterbeans.

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