Slow Cooked Shoulder of Lamb with Eggplant and Zucchini Caponata

Featured in Country Style Christmas Issue 2017

Serves 4

2 tablespoons extra virgin olive oil
1 brown onion, peeled, roughly chopped 1 celery stick, roughly chopped
1 carrot, peeled, roughly chopped
3 garlic cloves, peeled, crushed
3 bay leaves
2 sprigs rosemary
2 sprigs thyme
2 sprigs sage
¾ cup white wine
1 tablespoon tomato paste
8 cups beef stock
1.2kg lamb shoulder, trimmed
2 tablespoons olive oil
Eggplant & zucchini caponata, to serve

1 celery stick
1 medium eggplant, trimmed,
thickly sliced
1 zucchini, trimmed, quartered lengthways 1 red capsicum, deseeded, quartered
1 small red onion, peeled, quartered
¼ cup olive oil
125g cherry tomatoes
1 sprig thyme
extra virgin olive oil, to serve

Add wine and cook for 4 minutes or until evaporated. Stir in tomato paste and cook for 1 minute. Add stock and bring to boil. Remove from heat and set aside to cool.

Preheat oven to 150°C.

Place lamb in a large, deep baking dish. Rub with olive oil and season well with sea salt flakes and freshly ground black pepper.

Pour vegetables and stock mixture around lamb in baking dish. Cover lamb with baking paper, then cover baking dish with a tight-fitting lid or foil.

Roast for 4–5 hours or until meat is tender and falling off bone.

To make the caponata,  heat extra virgin olive oil in a large saucepan over a medium heat. Add onion, celery, carrot, garlic, bay leaves, rosemary, thyme and sage, and stir to combine. Season with sea salt flakes and freshly ground black pepper.Cook, stirring, for 10 minutes or until vegetables are tender.