Slow Cooked Shredded Lamb Shoulder
Ingredients
- 4 sprigs rosemary, leaves picked and finely chopped
- small handful thyme, leaves picked and chopped
- finely grated zest and juice 1 lemon
- 4 garlic cloves, crushed
- 1 tbsp. Dijon mustard
- 2 tbsp. olive oil
- 2 kg shoulder of lamb, bone in
- 2 large onions, thickly sliced
- 2 carrots, thickly sliced
- 2 tbsp. plain flour
- 150 mL white wine
- 500 mL lamb or chicken stock
- 1 tbsp. redcurrant jelly
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