8 Hour Lamb Shoulder

Ingredients:

500ml Red Wine

2KG Lamb shoulder - with bone

1 large bulb of garlic

2 Lemons

500ml Vegetable stock

Olive Oil

Salt

1 Bunch Of Thyme

Cut onions into quarters and garlic into half

Drizzle oil to the bottom into a large cast iron pot with a lid

Lay all the onions, the garlic and half the bunch of thyme on the bottom

Place the lamb shoulder on top of onions and garlic

Peel the rind of lemon place around the lamb reserving the lemon for later

add remaining thyme and drizzle top with olive oil really adding a good handful of salt and pepper

add in both wine and stock

Cook for 2 hrs at 150 degrees

Cook for 5.5 hrs at 110 degrees

For the last 30 mins take the lid off and cook at 150 degrees

Recipe by @recipearce