Name: Slow-cooked lamb shoulder
Yield: Serves 6
Ingredients: 2 garlic cloves, thinly sliced; 12 small bulb spring onions, green stalks trimmed; 30 g (1 oz/¼ cup) pitted black olives, roughly chopped; 1 teaspoon rosemary leaves; 2 tablespoons tomato paste (concentrated purée); 60 ml (2 fl oz/¼ cup) olive oil; 600 g (1 lb 5 oz/2 bunches) dutch (baby) carrots, stalks trimmed and scrubbed; 1 litre (35 fl oz/4 cups) vegetable stock; 2 fresh bay leaves; 250 ml (9 fl oz/1 cup) white wine; 6 parsnips, peeled and halved lengthways; 15 g (½ oz/½ cup) finely chopped flat-leaf (Italian) parsley; 1 tablespoon finely grated lemon zest; 1 tablespoon finely grated fresh horseradish (optional); 75 g (2½ oz/⅓ cup) semi-dried (sun-blushed) tomatoes, roughly chopped; 1.5 kg (3 lb 5 oz) boned shoulder of lamb

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

This is a warming, melt-in-the-mouth winter dish. The baby vegetables are cooked in the same dish as the lamb, so they absorb all the lovely rich flavours of rosemary, garlic and tomato. The parsley and lemon gremolata adds a final note of freshness and, if you love mint with your lamb, you could add a little finely chopped mint to the mix rather than the horseradish.