Ingredients
1 lamb shoulder, bone in
2 garlic cloves
1 onion, cut into large chunks
1 stick celery, roughly chopped
2 carrots, roughly sliced
½ bunch thyme, roughly chopped
½ bunch rosemary, roughly chopped
¼ cup extra-virgin olive oil
¼ cup vinegar
½ cup white wine
lemon slices, to serve
capers, to serve
parsley, to serve
Method
In a large pot add olive oil, garlic, vegetables, herbs, salt and pepper and saute for a few minutes. Score the lamb and season with salt and pepper and add into pot.
Pour the white wine and vinegar over top, cover and roast for 2 hours on 160C. Remove lid from pot increase heat to 200C and roast for a further 30 min. Serve with lemon, capers and fresh parsley.
