A lamb shoulder joint is cooked really slowly in red wine, lamb stock and dried herbs until tender in this delicious recipe - the gravy is fabulous too! Even better with a dollop of mint sauce.
- 1kg lamb shoulder joint, trimmed
- 225ml lamb stock
- 150ml red wine
- 1 tsp. dried mixed herbs
- Pinch black pepper to taste
- 1 tsp. cornflour dissolved in water
- 1 tbsp. redcurrant jelly
Put lamb, stock, wine, herbs and black pepper in the slow cooker. Stir, cover and cook on low for 7-8 hours, turning the lamb occasionally.
Add the cornflour, stir really well and cook until the gravy is thickened. Stir in the redcurrant jelly before serving.