Ingredients:
1 boned and rolled lamb shoulder (1-1.2kg)
2 celery sticks
1 large onion
2 medium carrots
6 cloves of garlic
2 sprigs of thyme and rosemary
2 pints of lamb or chicken stock

Method:
1. Pre-heat the oven to 160c - 170c (Gas 3-4).
2. In an oven-proof pan sear the lamb until browned on all sides and remove from the pan.
3. Chop the celery, carrot and onion into 1 inch pieces and fry in the same pan until brown.
4. Place the lamb on top of the vegetables and add the red wine and reduce by half.
5. Add the garlic, herbs and stock, then cover tightly and cook in the oven for two and a half hours or until the meat is cooked and begins to fall apart.
6. Remove the meat from the pan and leave to rest for 15mins.
7. Reduce the braising liquor in the pan until it is slightly thicker, then pass through a fine sieve.
8. Slice the lamb and arrange on a warm serving dish.
9. Serve with vegetables of your choice and the braising liquor.

Enjoy!