Pot Roasted Greek Lamb Shoulder — Good Chef Bad Chef

Ingredients

• 2kg lamb shoulder, bone-in
• 2 tsp oregano
• 2 sprigs rosemary, leaves picked
• ½ tsp ground cumin
• 1 lemon, zest and juice
• Salt & pepper
• 4 tbsp extra virgin olive oil
• 8 cloves garlic
• 3 carrots, peeled
• 1 brown onion
• 1 fennel, with tops
• 1 cup red wine
• 500ml beef stock
• ¼ cup red wine vinegar
• ½ fennel, thinly sliced, fronds picked
• 1 bunch mint, leaves picked
• 1 bunch dill, leaves picked
• 2 lemons, juiced
• 4 spring onions, thinly sliced
• Extra virgin olive oil