1.2kg lamb shoulder, shank attached
2 teaspoons of smoked paprika
5 cloves garlic, finely chopped
1 large onion, roughly slice
1 tomato, roughly chopped
2 bay leaves
2 sprigs of thyme
Juice and zest of 1 lemon
1 ½ cups chicken stock
½ cup white wine
4 Tbl olive oil
Optional: 3-4 potatoes (kipfler or desiree)
In a large bowl make a marinade by combining the zest and juice of 1 lemon, olive oil, paprika and garlic, salt and pepper and herbs. Massage the meat, cover and place in the fridge for 24 hours. Preheat the oven to 160 ̊C.
Heat oven proof casserole dish* and sear the meat on each side until golden. Remove from the heat, add onions, stock, remaining marinade and white wine. Season with salt and pepper. Cover with lid or two layers of foil and cook in the oven for 2 ½ hours or until the meat falls of the bone.
Allow to cool slightly. Place on a platter and spoon over excess juices and onions.
40 mins before the meat is cooked, add peeled and roughly chopped potatoes, such a kipfler or desiree, into the meat juices and continue cooking.
*If you don’t have an oven proof casserole dish,seal the meat in a pan and place in a tray covered with foil.