Pulled Lamb, Preserved Lemon, Aubergine and Tomato Hotpot Recipe - Great British Chefs

Ingredients

• 1/2 lamb shoulder, bone in
• 1l chicken stock
• 5 medium potatoes, peeled
• 100g of unsalted butter
• 1 large aubergine
• 2 red onions
• 2 garlic cloves
• 1 preserved lemon, finely chopped
• 3 sprigs of rosemary, picked and finely chopped
• 1 tsp paprika
• 200ml of white wine
• 800g of tinned plum tomatoes, (2 cans)
• flaky sea salt
• black pepper