Lamb Shoulder [ Slow Braised ,with red wine ]

1. Pre heat oven to 180 deg c.

2. Rub lamb with olive oil, season with salt and pepper.

3. Place in roasting dish, surround with shallots and roast for 35 minutes.

4. Remove from oven, reduce heat to 120 deg c.

5. Add garlic and thyme sprigs, cover with foil, return to oven and roast for 4 and a half hours.

6. Remove dish from oven, add red wine and cook for a further 1 hour.

7. Remove from oven and carefully transfer to serving dish with garlic and shallots.

8. To make sauce, pour juices into pan, reduce by one-third,add 1 tbspn of thyme leaves, add butter and whisk till glossy.

9. Serve with potatoes and vegetables of your choice.