12 Hour Slow Roast Lamb

Recipe serves 6-8

Ingredients:

- 1 lamb shoulder, fat and skin pierced with a knife

- 2 onions, quartered

- 3 sprigs each: thyme and rosemary

- 1 tbsp fennel seeds

- 200ml chicken stock

- 1 head garlic, skin on and sliced in half

- 1/2 lemon, quartered

- 1 stick cinnamon

- 2 bay leaves

- 1 can butterbeans, drained and rinsed

- 1 tbsp mustard (optional)

Instructions:

- Preheat the oven to 100C

- In an oven proof dish with a lid, add in your onions, garlic, cinnamon stick, bay leaves, thyme, rosemary, fennel seeds and lemon wedges. Toss with a splash of olive oil.

- Season the lamb with salt and pepper. Place in the dish and top with your stock. Place the lid on top and leave in the oven for 10-11 hours, until everything is tender.

- Take off the lid and remove the cinnamon stick, lemon, bay leaves, thyme, rosemary and garlic skins, squeezing your roasted garlic in. Pour in the butterbeans. Roast for an additional hour with the lid off.

- Shred the lamb, and season with salt, pepper and mustard to taste.