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Recipe by Sarah Cook

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1. Heat oven to 220C/fan 200C/gas 7. Put the lamb into a large ovenproof dish. Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 150C/fan 130C/gas 2, then roast for a further 3 hrs.
2. Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, poke in the remaining herb sprigs, then return, uncovered, to the oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.
3. Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.

PER SERVING

595 kcalories, protein 42g, carbohydrate 11g, fat 40 g, saturated fat 19g, fibre 1g, salt 0.51 g

Latest comments and suggestions

• Ellie

  03 May 2009

  Ellie rated and commented on this recipe

  

  The lamb was very tender but the sauce was very acidic, despite the sugar - not sure if there was anything else I should have done. Smelt lovely in the oven though!

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• angela31

  03 May 2009

  angela31 rated and commented on this recipe

  

  Completely agree - the meat was lovely and tender and we were all salivating at the smell of it cooking. But the sauce was defintely too overpowering and acidic - despite adding some more sugar. Next time will use less wine or maybe add the sauce ingredients to the meat earlier to give it longer to cook and mellow. Nice meat though with lots left for tomorrow!

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• kittyk8te

  04 May 2009

  kittyk8te rated and commented on this recipe

  

  This was perfect and absolutely delicious! The meat was incredibly tender and flavoursome, it just fell off the bone. The sauce was rich but not at all acidic - and I forgot to add to the sugar! I didn't have a big enough casserole so I used a roasting pan, covered it with foil, then took the lamb out and reduced the sauce on the hob. It worked a treat and everyone loved it. I'm really looking forward to the leftovers tonight!

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• jo62

  04 May 2009

  jo62 rated and commented on this recipe

  

  Agree with previous comments about the sauce. It seems to have been added far too late to develop any sort of richness of flavour.Tasted 'raw' - as if I had tipped two tins of tomatoes over the lamb as an afterthought. There are much tastier recipes for lamb than this one.

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• Amy

  08 May 2009

  Amy commented on this recipe

  gorgeous! Made it with a half leg as that was all I could find. Definitely make it again.

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• Pat

  09 May 2009

  Pat rated and commented on this recipe

  

  Our guests said it was the 'best lamb they had ever tasted'.

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• denisebrise

  30 May 2009

  denisebrise commented on this recipe

  After reading the reviews I prepared the sauce like a ragout, reducing the wine and adding some stock to enhance the taste. The meat was absolutely amazing, though!

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• Jo

  31 May 2009

  Jo rated and commented on this recipe

  

  I cooked this the day before & stripped the meat off the bone so it was easier to serve on the day - all i had to do was heat it up. Only ok this recipe & I'd probably use lamb shanks next time.

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• Maxine

  12 June 2009

  Maxine rated and commented on this recipe

  

  I think this was one of the best lamb recipes that I have ever done. The meat really did fall off the bone and I could 'carve' it with a spoon. In addition to the herbs, I added a cinnamon stick (inspired by Greek stifado). It gave it a lovely flavour. I'm cooking it again tomorrow for my parents - I know they'll love it.

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• austinali66

  15 June 2009

  austinali66 rated and commented on this recipe

  

  This does take quite a long time to cook but its is worth it for the melt in the mouth texture of the the meat at the end. I did feel that the two tins of tomatoes and 600ml of wine was rather too much liquid but I am using the leftover sauce and lamb to make the suggested ragu pasta sauce tonight.

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• Astra

  06 July 2009

  Astra rated and commented on this recipe

  

  When I took the sauce out of the oven, it was still very acidic, but all it needed was reducing down. I had it on a rolling boil for about 20 mins until it had reduced to about 1/2 and it was absolutely lovely.

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• Emma

  18 September 2009

  Emma rated this recipe

  

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• belgium2970

  26 October 2009

  belgium2970 commented on this recipe

  Haven't found shoulder of lamb, could i use a leg of lamb?

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• belgium2970

  26 October 2009

  belgium2970 commented on this recipe

  Haven't found shoulder of lamb, could i use a leg of lamb?

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Ingredients

• 1.8-2kg shoulder of lamb
• 2 tbsp olive oil
• 3 oregano sprigs, leaves stripped from 2
• 3 rosemary sprigs, leaves stripped from 2
• 3 garlic cloves , roughly chopped
• 600ml red wine
• 2 x 400g cans chopped tomatoes
• 1 tbsp caster sugar

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Difficulty and servings

Serves 4 with leftovers

Preparation and cooking times

Prep 5 mins

Cook min 4 hrs 15 mins

Leftover meat can be shredded and frozen in sauce

Ingredients

• 1.8-2kg shoulder of lamb
• 2 tbsp olive oil
• 3 oregano sprigs, leaves stripped from 2
• 3 rosemary sprigs, leaves stripped from 2
• 3 garlic cloves , roughly chopped
• 600ml red wine
• 2 x 400g cans chopped tomatoes
• 1 tbsp caster sugar

PER SERVING

595 kcalories, protein 42g, carbohydrate 11g, fat 40 g, saturated fat 19g, fibre 1g, salt 0.51 g

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