Greek Lamb Shoulder

This recipe has the makings of being brill way of cooking shoulder of lamb. Needs tweaking to remove more fat (below is to try next time) Based on Gizzi Erskine recipe

Season shoulder of lamb. Heat oven to 200C. Heat casserole dish.
Finely slice 2-3 onions
Halve a whole bulb of garlic
Chop teaspoon fresh oregano
Open tin of chopped tomatoes. Measure out 300ml white wine and 600ml chicken stock.

Brown shoulder of lamb all over in casserole dish (note no oil).
Remove lamb from dish. Gently fry the onion for 5 mins (until beginning to colour). Add garlic
Add oregano, tomatoes and white wine and bring to the boil
Add the lamb and stock.
Cover and put into oven (Gizzi has uncovered) and turn down to 150C and cook for 3 hours.
Remove the lamb and put somewhere warm to relax. Let the juices sit for a few minutes and skim off the fat.

Add 300g orzo to the juices and put back into the oven for 30 minutes. Check after 20 and add water if getting too dry.

When the pasta is al dente, add zest and juice of half a lemon.

Pull the lamb off the bone and serve on bed of the pasta with a green salad. Grate over Parmesan if you really must!