Slow Braised Lamb Shoulder with Winter Root Vegetables Recipe | myfoodbook

Ingredients

• 2 tbsp olive oil
• 2 kg lamb shoulder, bone in
• Sea salt and freshly ground black pepper
• 1 large onion, chopped
• 2 carrots, coarsely chopped
• 2 sticks celery, coarsely chopped
• 1 head of garlic, halved
• ½ bunch fresh thyme
• 3 large sprigs of rosemary, torn
• 1 tsp fennel seeds
• 500 ml dry white wine
• Chicken stock or water to cover