Heat the oven to 160C/fan 140C/gas 3. Carefully brown the shoulder all over in a roasting tin to get some colour on the
lamb and render down the fat a little. Take out the lamb and tip out all but a couple of tablespoons of the fat. Chop the veg
into decent-sized chunks, add to the tin and brown all over. Add the tomatoes, garlic, wine, bouquet garni and stock, then
put back the lamb.
Cover the lamb with a sheet of buttered baking paper and cook for about 3 hours (check after 21/2). When it’s falling off the bone, it’s ready. Serve with gratin dauphinoise or butterbeans.