Exhibit

This work explores the transformation of connective tissue through prolonged application of gentle heat. The lamb shoulder, a cut historically relegated to secondary status, undergoes a metamorphosis over four hours, its fibres yielding to time and temperature. The piece represents a meditation on patience in cooking — a deliberate rejection of contemporary speed in favour of traditional methods.

Red wine provides both acidity and complexity, its tannins breaking down protein structures while contributing depth. Aromatic vegetables form the foundation, their flavours mellowing and integrating through extended exposure to heat. The work demonstrates how constraint — in this case, low temperature and sealed environment — can produce profound results.

• 2kg lamb shoulder, bone-in
• 4 garlic cloves, crushed
• 3 sprigs fresh rosemary
• 2 brown onions, roughly chopped
• 3 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 400ml red wine
• 400g tinned tomatoes
• 500ml beef or lamb stock
• 2 bay leaves
• 60ml olive oil
• Sea salt and freshly ground black pepper

1. Preheat oven to 160°C. Season lamb shoulder generously with salt and pepper on all surfaces.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb on all sides until deeply browned, approximately 3-4 minutes per side. Remove and set aside.
3. Reduce heat to medium. Add onions, carrots, and celery to the pot. Cook for 8-10 minutes until softened and beginning to caramelise.
4. Add garlic and rosemary, cook for 1 minute until fragrant. Pour in red wine, scraping bottom of pot to release browned bits.
5. Add tomatoes, stock, and bay leaves. Bring to a simmer.
6. Return lamb to pot, nestling it into the liquid. Cover tightly with lid.
7. Transfer to oven. Braise for 3.5-4 hours, turning lamb every hour, until meat is fork-tender and falling from the bone.
8. Remove lamb from pot. Skim excess fat from surface of liquid. If desired, reduce sauce over high heat for 10 minutes to concentrate flavours.
9. Serve lamb with braising liquid and vegetables, accompanied by creamy polenta or mashed potatoes.