1 square cut lamb shoulder (ask your butcher for this)
2 large onions, cut in quarters
4 large carrots, each chopped into 4
head of celery, chopped in half
1 bunch of thyme
4 sprigs of rosemary
2 garlic, each cut in half
4 star anise
3 sticks of cinnamon
1 bottle of shiraz
4L of lamb stock
1 Pre-heat your oven to 150 degrees Celsuis.
2 Season the lamb shoulder all over and fairly generously.
3 In a hot oiled frying pan, colour all the sides of the shoulder. If the oil smokes a little, turn the heat down slightly. After the lamb is golden on all sides, place it into a large deep baking tray (skin side up) and set aside.
4 Add the cut vegetables to the now medium heat frying pan and colour, then add the aromats and wine. Beware this may spit slightly and ignite if the pan is too hot. If it does, just stand back and allow the alcohol to burn off. Reduce the wine by half, add the lamb stock, bring to the boil, then pour over the lamb shoulder.
5 Cover the lamb with baking paper and then foil. Make sure the foil is covered tight so no flavour or steam escapes. Place the lamb in the oven and cook for 4 hours till soft to touch.
6 Pull the lamb out and test the shoulder blade bone (this will be pointing out slightly from the top). To double check if it’s ready, try and pull it out by twisting it. If it doesn’t want to come out, re-cover and cook for another 30 minutes.
7 Pull the lamb out of the tray and set aside, strain the stock into a saucepan and reduce till semi thick gravy on a high heat. Skim any excess flat and discard.
8 Turn your oven up to 180 degress Celsuis. Place your lamb shoulder on the baking tray and pour over the reduced stock. Place into the oven for a further 20 minutes to allow the skin to crisp.
To serve the lamb, place onto the desired platter and pour over the rich gravy. Pour excess gravy into a sauce jug.