Slow cooked lamb shoulder with anchovy & rosemary #seasonsupply

Name: Slow cooked lamb shoulder with anchovy & rosemary #seasonsupply
Cuisine: British
Ingredients: 1.5-2 kg shoulder of lamb on the bone; 4 rosemary leaves and sprigs; 6 garlic cloves, chopped; 10 anchovy fillets in oil, drained and finely chopped; 1 whole lemon, squeezed; 3 cups red wine vinegar; 3 carrots; 2 parsnips; 4 celery stems; 1 onion

M @cook_10196320

This is my favourite Sunday dinner - trust me, it is worth waiting for 3 hours! (Used #seasonsupply vegetables)

M @cook_10196320

This is my favourite Sunday dinner - trust me, it is worth waiting for 3 hours! (Used #seasonsupply vegetables)

Saved

Ingredients

1.5-2 kgshoulder of lamb on the bone
4rosemary leaves and sprigs
6garlic cloves, chopped
10anchovy fillets in oil, drained and finely chopped
1whole lemon, squeezed
3 cupsred wine vinegar
3carrots
2parsnips
4celery stems
1onion

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Steps

1

Heat oven to 160c
2

Chop the rosemary, then mix with the chopped garlic, anchovies and lemon juice
3

Make 5 slashes across the top of the shoulder then rub the rosemary mixture (Step 2) all over the lamb
4

Chop carrots, parsnips, celery stems and onion
5

Put the vegetables on a large roasting tin and place the lamb on top
6

Pour in the red wine vinegar
7

Roast for 3 hours until the meat is really tender
8

Leave to rest for 10 minutes before you serve