1 boneless shoulder of lamb
1 head of garlic
½ bunch of rosemary
2 peeled carrots
50ml olive oil
Salt and pepper
400g whole round peeled shallots
20g tomato puree
Pinch of flour
1 litre of chicken stock
1 Go over the joint and remove any large fat deposits or unsightly skin.
2 Stab the joint several times over with the tip of a small sharp knife and insert one ½ clove of garlic per incision. Also stick in a little sprig of rosemary per incision to enhance the flavour.
3 Place the shoulder on the lamb bones with the 2 carrots cut just in half, drizzle over the olive oil and season with sea salt and pepper.
4 Place in the oven at 160c for 4-5 hours, covering with a sheet of foil for the first 3 hours. With one hour to go, throw in the peeled shallots and remove the foil.
5 When the lamb is cooked and the shallots are also cooked, remove everything from the tray and allow to rest somewhere warm.
6 Add the tomato puree and flour to the cooking tray and place back on the stove to cook slightly. Then add the stock and bring to the boil.
7 Strain through a very fine sieve into a clean pan and bring back to the boil, season if required.
8 Carve the lamb onto a warm serving dish, place the shallots around and put the gravy in to a sauce boat.
9 Serve with green vegetables and some potatoes.