Seven Hour Lamb

Instructions

1. Prepare the lamb
   Preheat your oven to 130°C (265°F). Season the lamb shoulder generously with salt and pepper on all sides. Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat and brown the lamb shoulder on all sides until golden, about 3-4 minutes per side.
2. Add the aromatics
   Remove the lamb temporarily and set aside. Add the chopped onions and carrots to the Dutch oven and sauté for 5-7 minutes until they begin to soften. Add the whole garlic cloves and cook for another minute until fragrant.
3. Prepare the cooking liquid
   Return the lamb to the pot, placing it on top of the vegetables. Add the rosemary, thyme, and bay leaves around the meat. Pour in the white wine and let it simmer for 5 minutes to burn off the alcohol. Stir in the tomato paste and then add the stock until the liquid comes about halfway up the side of the lamb.
4. Begin the slow cooking
   Bring the liquid to a simmer, then cover the Dutch oven with a tight-fitting lid. Place in the preheated oven and cook for 3 hours undisturbed.
5. Turn and continue cooking
   After 3 hours, carefully turn the lamb over, baste with the cooking juices, and return to the oven for another 3 hours. The meat should be starting to fall apart and become very tender.
6. Final cooking phase
   For the final hour, remove the lid to allow the exposed parts of the lamb to brown slightly. Continue cooking for the last hour, basting occasionally with the cooking juices.
7. Rest and prepare to serve
   Once the 7 hours of cooking is complete, remove the Dutch oven from the oven and allow the lamb to rest for at least 20 minutes. The meat should be incredibly tender and falling off the bone. Carefully transfer the lamb to a serving platter.
8. Prepare the sauce
   Strain the cooking liquid, pressing on the vegetables to extract maximum flavor. Skim excess fat from the surface if desired. Return the sauce to a saucepan and simmer to reduce slightly if a more concentrated flavor is desired. Serve the lamb with the sauce poured over the top or in a separate gravy boat.