Slow-roasted mint & juniper lamb shoulder with red wine jus Recipe | Home Beautiful

Ingredients

• ⅓ cup olive oil
• Sea salt & cracked black pepper
• 2 x 1.5kg lamb shoulders with shank
• 1L reduced-salt beef or veal stock
• 1L water
• 1½ cups red wine
• ¼ cup mint, chopped
• 1 tbsp juniper berries, chopped
• 1.6kg gourmet roasting potatoes, cut into large pieces (see tip, below)
• 1 bunch spring onions, trimmed
• 4 small parsnips
• 1 tbsp plain flour