1 bone lamb shoulder (about 4 lbs)
- Salt and pepper to taste
- Green seasons 3 – 4 tbsp
- 3 large onions, peeled and halved
- 1 head of garlic, extra papery skin removed and cut across cross roads
- 4 cups vegetable stock
Remove any excess slivery sinew from the outside of the shoulder using a baring knife. Pat the meat dry with paper towels. Using the paring knife, make cuts in the meat.
- Rub the meat and pepper all over the meat to taste, try to get some of the cuts as well. Follow this by rubbing the meat with the green seasoning. Cover and let stand at room temperature for 30 minutes, meanwhile, heat the oven to 300 degrees F.
- Add the lamb to a deep baking pan, arrange the onions and garlic around the pan and then pour in the stock. Cover the pan tightly with aluminum foil and transfer to the oven. Cook covered for 4 hours. Remove the foil, turn the heat up to 350 degrees and cook for 30 minutes or until a knife easily inserts into the meat.
- Remove from oven, cover again with foil and let rest for 30 minutes before serving.
To make gravy:
- Puree the onions along with the soft garlic (remove skins) and any drops in the pan. If necessary, add a little boiling water to defrost the pan and help remove the super-tasty stuck on pieces. Puree everything, add 1 cup of boiling water and simmer to your desired consistency. Season tastes and adjust if necessary.