Slow roasted shoulder of lamb with garlic, rosemary and anchovies

Ingredients (serves 2-3):

1/2 shoulder of lamb

4-5 small/medium sized potatoes

1 carrot

3 celery sticks

5 shallots

a handful of mushrooms

2 rosemary sprigs

1 bay leaf

2 cloves of garlic

2 anchovies

200ml of white wine and 200ml of stock

olive oil

salt and pepper

mixed greens

• Pre heat the oven to 180 degrees
• Peel the potatoes, carrot, celery, shallots and mushrooms and cut into chunks
• Make slits with a sharp knife in the lamb and insert slices of garlic, rosemary and a piece of anchovy into each. Season the lamb with salt and pepper.
• Add some olive oil to a large oven and hob proof dish and place on the hob on quite a high heat.
• Add the lamb and chopped veg to the dish and allow them to brown for around 5 minutes. Turn the veg and lamb over half way through.
• Transfer the dish to the hot oven and allow to roast for 30 minutes.
• Take the dish out of the oven and turn the heat down to 140 degrees. Add the wine, stock and bay leaf and put back in the oven for another 2 hours.
• Check on it occasionally and turn the veg and lamb over every half an hour or so. Add a little more stock and/or wine if it needs it and season to taste when there is about 10 minutes cooking time left.
• Towards the end of the lamb cooking time, cook some mixed greens in salted water and drain.
• When ready, turn the oven off, remove the dish from the oven and transfer the lamb shoulder to a chopping board. Put the dish with the veg and juices in it back into the oven to keep warm.
• Slice the meat off the bone - you should be able to pull chunks away using just a fork.
• To serve, place a pile of the greens in a deep bowl and ladle the lamb and vegetables on top. Finish by ladling some extra juices from the pan on top of the lamb.