1 whole lamb shoulder
2 onions, rough dice
2 carrots, rough dice
2 sticks celery, rough dice
1 bulb of garlic
1⁄2 bunch rosemary
1⁄2 bunch thyme
1 bottle red wine
2 l lamb stock

Dauphinoise potatoes

Salt and pepper

1. Set the oven to 150°C.
2. In a large baking tray, sear the lamb shoulder in a little vegetable oil until it is beautifully golden brown all over. Making sure the meat is golden brown is a really important step, as that helps to start rendering the fat and caramelising the natural sugars in the meat.
3. Add the vegetables into the baking tray and cover immediately with red wine, herbs and the lamb stock.
4. Cover with foil and place in the oven for 4 hours.
5. Meanwhile, make the dauphinoise potatoes.
6. After 4 hours, ensure the lamb is falling off the bone, and set aside.
7. Strain the lamb stock through a sieve into a second saucepan ensuring all the flavour from the pulp of the vegetables have been extracted.
8. Reduce by two thirds for the lamb jus.
9. Pass the lamb jus through a fine sieve. Ideally, you should use a muslin cloth if you have one, or a new J cloth if not.
10. Taste, adjusting the seasoning as necessary.
11. Place the whole lamb shoulder on a serving board, add a little jus over the lamb and serve with dauphinoise potatoes, seasonal vegetables and lamb jus.