Épaule en cocotte de foin

• 1 boned lamb shoulder
• 200 g (7 oz) plain (all-purpose) flour

Preheat the oven to 160°C (315°F/Gas 2–3).

Combine the flour with some water to make a smooth and pliable dough.

Heat the olive oil in a flameproof casserole dish. Add the lamb shoulder and brown on all sides over high heat until it is well caramelised. Add the garlic c