1 x 1.5kg lamb shoulder, bone in, scored with a sharp knife
2 Tbsp coconut oil or good-quality animal fat
Sea-salt flakes and freshly ground black pepper
2 onions, finely chopped
2 carrots, diced
4 cloves garlic, finely chopped
2 tsp finely chopped rosemary leaves
1 Tbsp ground cumin
2 cups beef bone broth or water, plus more if needed
400g can whole peeled tomatoes
Parsnip and cauliflower mash, to serve
Chopped flat-leaf parsley leaves, to serve
Preheat oven to 120°C fan-forced (140°C conventional).
Coat lamb with 1 tablespoon of coconut oil or fat, then rub evenly with salt and pepper.
Heat 2 teaspoons of the coconut oil or fat in a large flameproof casserole dish over medium–high heat. Seal the lamb for 2 minutes each side, or until well browned. Remove lamb from the dish and set aside until needed.
Reduce heat to medium, add remaining coconut oil or fat to the dish, then add onion and cook, stirring occasionally, for 5–8 minutes until softened. Add carrot, garlic and rosemary and cook for 5 minutes, or until slightly softened. Stir in cumin and cook for 1 minute, or until fragrant. Pour in broth or water and tomatoes and bring to the boil, then remove from heat and season with salt and pepper.
Return lamb shoulder to dish and press down to submerge in the liquid, adding more broth or water if needed. Cover dish with a tight-fitting lid, or tightly seal with at least 2 layers of foil so no steam can escape. Transfer to oven to braise for 51/2 –6 hours until the meat pulls away easily from the bone. If there is any resistance, the lamb needs to be cooked for a little longer.
Carefully remove lamb from dish, cover with foil and set aside to rest. Place dish over medium heat, bring juices to a simmer and reduce for 12–15 minutes, or until it reaches a sauce consistency.
Return lamb to dish and simmer for a further 5 minutes, or until heated through. Season to taste with salt and pepper.
Divide lamb between serving plates, add a couple of big spoonfuls of mash, then ladle over the sauce and sprinkle over parsley.
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