Slow Lamb Shoulder with Tomato Chickpeas and Celeriac

• 1.3kgbone-in lamb shoulder
• 2 tbspolive oil
• fine salt
• black pepper
• 2 tspdried oregano
• 2onions, thinly sliced
• 650gceleriac, peeled and cut into 3cm chunks
• 4garlic cloves, finely chopped
• 2× 400g tins chopped tomatoes
• 480gdrained chickpeas (about 2 × 400g tins), rinsed
• 250mlchicken stock
• 2 tbspred wine vinegar

Method

1. 1Heat the oven to 160°C. Pat the lamb dry, then season it well with fine salt and black pepper.
2. 2Heat the olive oil in a large lidded casserole over a medium-high hob. Brown the lamb for 10-12 minutes until deeply golden on all sides, then lift it on to a plate.
3. 3Turn the heat down to medium. Add the onions and celeriac with a pinch of salt, then cook for 8 minutes until the onions are soft and the celeriac is picking up colour around the edges.
4. 4Stir in the garlic and oregano for 1 minute until fragrant. Add the chopped tomatoes, chickpeas, stock and red wine vinegar, scraping up the browned bits from the base of the pan.
5. 5Bring the tomato mixture to a steady simmer, then nestle in the lamb, fat-side up. Spoon a little of the sauce over the meat, cover with the lid and roast for 2 hours 40 minutes until a knife slides into the lamb with little resistance.
6. 6Remove the lid and roast for 35 minutes until the lamb is very tender and the tomato chickpeas are bubbling at the centre. The meat should be steaming hot throughout and pull away easily from the bone.
7. 7Lift out the lamb, cover it loosely and rest for 20 minutes until the juices settle. Put the casserole on the hob and simmer for 5 minutes until the sauce is glossy and thick enough to coat the chickpeas; the celeriac should be completely tender.
8. 8Pull the lamb into large pieces, discarding the bone and any large pockets of fat. Fold the meat and any resting juices through the tomato chickpeas, then serve straight from the casserole.

Per serving

kcal

378

protein

15.3g

fibre

15.1g

carbs

55.5g

fat

9.7g