Slow-roast shoulder of lamb with anchovy

Name: Slow-roast shoulder of lamb with anchovy
Yield: Serves 6 generously
Ingredients: 2 x 400 g tins chopped tomatoes; 2 large carrots, sliced into 2.5cm (1 in) rounds; 1 shoulder of lamb, bone in (about 2.5 kg); 1 celeriac (about 900 g), peeled and cut into 3–4cm (1½ in) cubes; 75 ml whole milk; 3 or 4 sprigs of rosemary; 1 Maris Piper potato (about 175 g), peeled and cut into 3–4cm (1½ in) cubes; 2 x 50 g tins anchovy fillets in oil (60 g drained weight); 40 g butter; a handful of flat-leaf parsley leaves, roughly chopped; a handful of peeled pistachios, roughly chopped; salt and pepper to season; 500 ml red wine; 2 red onions, each cut into 6 segments; 2–3 fresh bay leaves

Preparation info

Serves
6
generously

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

This recipe couldn’t be easier. Just a question of putting all the ingredients in a large roasting tin and letting the oven do the work. When cooked, the lamb should be so tender that it can be pulled apart with a fork. Serve with celeriac mash to make the whole thing into a feast.

Ingredients

1 shoulder of lamb, bone in (about 2.5 kg)
2 x 50 g tins anchovy fillets in oil

Main course
Gluten-free

Method

Heat the oven to 170°C/fan 150°C/gas mark 3.
Prepare the lamb by removing any excess fat and using a sharp knife or Stanley knife to score a criss-cross pattern in the skin. Put the anchovy fillets and half their oil into a food processer o