Serves 6 / Preptime 10 mins / Cooktime 12 hrs
Ingredients
- 1 lamb shoulder
- 4 brown onion – halved
- 6 garlic – peeled and sliced
- 400g tin tomatoes
- 1 punnet cherry toms
- 10 anchovy fillets
- 1/2 cup kalamata olives – pitted
- 500 mls beef bone broth
- 2 tbs oregano
- handful capers – rinsed and drained
- 2 bay leaves
- 5g sea salt
- 5g black pepper
Method
- Pre-heat oven to 250 degrees
- Place the lamb in a large oven-proof dish (which has a lid)
- Cover with the herbs, tomatoes and bone broth
- Throw in the onions, garlic, anchovies, olives, bay leaves and capers
- Throw in the oven and reduce the temp to 90
- Cook for 12 hours
- Remove the lamb from the oven.
- Serve
Source: https://scottgoodingproject.com/recipe/12-hour-slow-cook-lamb-shoulder/