1-1.5kg Lamb Shoulder
Extra Virgin Olive Oil
Punnet of Brown Mushrooms
1 Onion, chopped
4 Garlic Cloves, finely chopped
400g Can Chopped Tomatoes
2 Cups Beef Stock
Himalayan Pink Salt and Freshly Cracked Black Pepper
Handful of Fresh Parsley, for garnish
Serve with Gnocchi, follow gnocchi instructions to cook, i.e. boil a pot of salted water, add gnocchi, once floating to the top, drain.
1. Preheat oven to 160C.
2. In a large oven tray, add all ingredients making sure the lamb is covered in the liquid and seasoned with salt and pepper. Cover with foil and cook in the oven on low for 4-6 hours until lamb is falling apart. Check half way through there is enough liquid, if not add more stock to the pan.
3. Once the lamb is cooked, break up with two forks, serve with cooked gnocchi, garnish with parsley. Enjoy.