Recipes: Anchor & Hope's slow-cooked shoulder of lamb

Try this tender roast lamb from one of London's first gastropubs - the Anchor & Hope

• 1 shoulder of lamb , on the bone
• 2 carrots
• 2 celery sticks
• 1 leek
• 3 turnips , squash ball sized
• 2 onions , each cut into 8 wedges
• 2x400g tins plum tomatoes
• 3 whole garlic heads, halved and papery skin removed
• 2 glasses white wine
• bouquet garni , a few sprigs of thyme, rosemary and parsley tied together
• chicken stock , fresh, cube or concentrate, made up to 300ml

  

  1. Heat the oven to 160C/fan 140C/gas 3. Carefully brown the shoulder all over in a roasting tin to get some colour on the lamb and render down the fat a little. Take out the lamb and tip out all but a couple of tablespoons of the fat. Chop the veg into decent-sized chunks, add to the tin and brown all over. Add the tomatoes, garlic, wine, bouquet garni and stock, then put back the lamb.
  2. Cover the lamb with a sheet of buttered baking paper and cook for about 3 hours (check after 21/2). When it's falling off the bone, it's ready. Serve with gratin dauphinoise or butterbeans.

  Anchor & Hope, 26 The Cut, London SE1

  Per serving

  662 kcalories, protein 50,4g, carbohydrate 15,1g, fat 0 g, saturated fat 21,5g, fibre 3,7g, salt 0,81 g