Ingredients

The following ingredients have 4 Servings
  • 2 tsp olive oil
  • 1 lamb shoulder roast (bone in)
  • 2 carrots (large,peeled)
  • 4 garlic cloves (finely sliced)
  • 2 tbs fresh rosemary (chopped)
  • 1 cup white wine
  • 1 cup Massel Chicken Style Liquid Stock

Instruction

  • Heat oil in a large frypan. Season lamb with salt and pepper and brown well on all sides.
  • Halve carrots lengthwise and lay in the base of a slow cooker. Sprinkle half the garlic and rosemary over the carrots and top with the lamb. Top with remaining garlic and rosemary.
  • Return frypan to the heat and pour in wine. Allow to bubble up. Add chicken stock. Bring to the boil then pour over lamb in slow cooker. Place a piece of baking paper over lamb, put the lid on the slow cooker and cook on high for 4-6 hours or low for 6-8 hours until meat is tender and falling off the bone.