Tuscan Pot-Roasted Shoulder of Lamb (Crock Pot)

• olive oil↗1 tablespoon
• lamb shoulder↗1 1⁄2 kg

  bone removed and tied with string

• large garlic cloves↗3
• small rosemary sprigs↗12
• lean rindless bacon↗115 g

  chopped

• onion↗1

  chopped

• carrots↗3

  finely diced

• celery ribs↗3

  finely diced

• red wine↗2⁄3 cup
• vegetable stock↗1 1⁄4 cups
• chopped tomatoes14 ounces
• fresh thyme↗3
• bay leaves↗2
• cannellini beans↗14 ounces

  drained and rinsed

• potato↗

  to serve

• crusty bread, to serve↗

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan and brown the lamb on al sides. Remove and stand until cool enough to handle.

2. 2

   While the lamb is cooling - add the bacon,onion, carrot and celery to the empty pan and cook until soft, transfer to the base of your croc pot. Add the red wine to the croc pot too.

3. 3

   Add the stock and tomatoes to the pot and season to your liking. Add the thyme and bayleaves submerging them in liquid.

4. 4

   Chop the garlic into quarters length ways. Make 12 deep incisions (use a paring knife) all over the lamb. Push a small peice of garlic and small spring of rosemary into each incision.

5. 5

   Place the lamb on top of the liquid in the croc pot. Plce the lid on top and cook on high for 4 hours.

6. 6

   Lift the lamb out of the pot and stir the beans into the remaining liquid. Return the lamb and dook for a further 1- 2 hours, or until the lamb is cooked and tender.

7. 7

   Remove the lamb from the croc pot and place on a plate and cover with foil for 10 minutes to let rest.

8. 8

   Remove the string from the lamb and carve the meat into thick slices. Remove the thyme and bay leaves from the pot. Carefully spoon off any fat from the remaining vegetables and liquid.

9. 9

   Spoon the vegetables and beans onto a warm serving plate, arrange the lamb over the top.

10. 10

    Serve with potatoes and crusty bread.