Slow cooked lamb shoulder
Ingredients
- For the lamb
- 2kg lamb shoulder
- 2 lemons, thickly sliced
- 2 red onions, peeled and thickly sliced
- 5 garlic cloves, crushed
- 3 springs of rosemary, snipped in half
- salt
- freshly ground black pepper
- For the sauce
- 300ml vegetable stock
- 1 glass red wine
- 2 tablespoons all purpose flour
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