Slow-cooker lamb shoulder

• lamb shoulder↗2kg kg

  weighing 2.5kg/5lb 8oz

• vegetable or sunflower oil2 tsp tsp
• red wine↗200ml ml
• carrots↗2

  roughly chopped

• onions↗2

  quartered

• celery↗2 sticks

  roughly chopped

• bay leaves↗2
• rosemary sprigs↗a few
• thyme sprigs↗a few
• lamb, chicken or vegetable stock↗300ml ml
• potatoes↗

  and seasonal greens, to serve (optional)

Step-by-step instructions

1. 1

   Dry the shoulder joint with a clean tea towel or kitchen paper, rub all over with the oil, then season well with salt and freshly ground black pepper. Heat a large frying pan over a medium heat and brown the lamb all over – this will take around 10-12 mins. Remove from the pan and set aside. Pour the wine into the pan and cook for 1-2 mins to cook off the alcohol. Turn off the heat.

2. 2

   Tip the veg and herbs into your slow cooker, then lay the lamb on top. Pour in the stock. Cook on high for 6 hrs or low for 8 hrs, turning halfway, if you can.

3. 3

   Remove the lamb and set aside to rest. Set a sieve or colander over a bowl and capture the liquid (either discard the vegetables or eat them with the meal – they’ll be soft but taste great). You can use the cooking liquid to make a gravy simply by thickening with flour or cornflour. Serve with potatoes and seasonal greens, if you like.