Ingredients:
- 2 carrots, chopped
- 5 celery sticks, chopped
- 2 onions, sliced or quartered (or use 4 shallots)
- 2kg lamb shoulder, on the bone
- 3 – 4 cloves of garlic, whole
- rosemary, to taste
- bay leaves, to taste
- 2 bottles of white wine
- 1 – 2 tablespoons orange and lemon zest and parsley (optional)
Method:
- Preheat oven to 200 degrees Celsius.
- Place vegetables on the bottom of a roasting pan, then place the lamb on top, with garlic, rosemary and bay leaves placed around the sides.
- Fill roasting pan with white wine until the pan is ¾ full.
- Cover with alfoil and cook for approximately 3 to 4 hours or until the meat falls away from the bone.
- Finish in a very hot oven to crisp the skin, if desired.
- Sprinkle with orange and lemon zest and parsley.
- Serve on a platter with roasted vegetables.