Pot Roast Te Mana Lamb Shoulder

Serves 6-8

1 bone in shoulder of lamb

2 large carrots peeled

1 large brown onion

2 sticks of celery

1 medium leek

1 bulb of garlic cut in half

1 glass (200ml) Te Kairanga Estate Pinot Noir

1 bay leaf

1 sprig of thyme

3 tbsp canola oil

Pre heat oven to 180 degrees.

Largely dice the vegetables and keep them separate.

Heat a large pot that has a lid and is big enough to hold the lamb with the lid on, but will also fit inside the oven.

Season the lamb shoulder with salt and pepper.

On medium high heat, sear the skin side of the shoulder in the pot. Try to get as much colour as you can so using tongs to move the shoulder around the pot to colour all the sides and contours.

Once the lamb has browned nicely, remove from the pot and place on a plate whilst you brown the vegetables. Brown them separately taking time to colour evenly and drain in a colander.

Once all the vegetables are brown, return to the pot along with the garlic, thyme and bay leaf and place the lamb on top, followed by the wine. Top with the lid and place in the oven for 30 minutes at 180 degrees, then turn down the temperature to 125 degrees and forget about it for at least 5 hours.

Allow the lamb shoulder to rest with the lid on for at least 45 minutes.

Pour the juice into a jug and allow the fat to surface. Using a small ladle, skim away the fat so that you are left with just the lamb juice. Pour the juice into a pan to reduce and adjust the seasoning.

To serve, pull pieces and nuggets off the bone and pour the reduced lamb juices over the top.