Slow-cooked lamb shoulder

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.