Winter Sunday. The kind where rain hits the windows at an angle. This is not a quick meal. This is what you cook when time is the ingredient that matters most.
Lamb shoulder needs hours. Low heat. Wine. The meat transforms from tough to tender, falling apart under the weight of a fork. The house fills with rosemary and garlic. Neighbours ask questions.
First made this in Melbourne. Winter of 2019. Borrowed the recipe from a Greek friend's grandmother. She spoke no English. I spoke no Greek. We communicated through taste. She approved with a nod.
The bone-in shoulder is essential. It adds flavour the butcher can't bottle. Don't rush this. Don't open the oven every twenty minutes. Trust the process.
Preheat oven to 160°C. Pat lamb dry. Season aggressively with salt and pepper. Make small incisions across the surface, push garlic slices into the cuts.
Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb on all sides until deeply browned, about 10 minutes total. Remove and set aside.
In the same pot, add onions, carrots, and celery. Cook until softened, 6-7 minutes. Scrape up the browned bits from the bottom.
Pour in red wine. Let it bubble and reduce by half, about 5 minutes. Add tinned tomatoes, stock, rosemary, and bay leaves. Stir.
Return lamb to the pot. Liquid should come halfway up the meat. Cover with a tight-fitting lid or foil.
Braise in the oven for 3.5-4 hours. Check once at the halfway point. The meat should be fork-tender and falling off the bone.
Remove lamb from pot. Let it rest 10 minutes. Skim fat from the surface of the sauce if needed.
Shred or carve the lamb. Serve with the braising liquid and vegetables. Pair with mashed potatoes, polenta, or crusty bread.
Store leftovers in the braising liquid. Reheat gently. Tastes even better the next day.