Slow cooked lamb shoulder | Women's Weekly Food
Let the oven do the work and let time work its magic.
Ingredients
- 1 large lamb shoulder (about 2.2kg bone in, shank on)
- 1 large (200g) brown onion, sliced into rounds
- 6 cloves garlic, sliced thinly
- 2 tablespoons tomato paste
- 2 tablespoons harissa (Middle Eastern spice blend)
- 750ml chicken stock
- 2 fresh bay leaves
- 1 cinnamon quill
- 2 quinces, peeled, cored and each cut into 6 wedges
- 1½ cups (290g) pearl couscous
- coriander and lemon wedges to serve
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