Mulled Wine Lamb Shoulder

• 1.5kg boneless lamb shoulder
• 30ml (2tbsp) olive oil
• 3 cloves garlic, halved
• 5 shallots, peeled and halved
• 2 teaspoon mixed spice
• 1 cinnamon stick
• 2 star anise
• 300ml mulled wine
• 150ml lamb stock

Method:

1. Preheat oven to 180ºC (Gas 4-5/350ºF). First, grab a large oven proof roasting tray and heat it on the hob. Add the oil, garlic and shallots and brown a little.
2. Then add the lamb shoulder and brown on all sides if possible, or as much as you can.
3. Once the lamb is nicely coloured, add the spices,mulled wine and stock.
4. Then cover with foil, place in the oven and leave for 2 hours.
5. After 1 hour stir, add a little more stock or water if necessary.
6. Return covered to the oven for a further hour or until the meat is falling apart, or until you’re able to resist it no longer!