Ingredients:
- 1.5kg bone in shoulder of lamb
- A good handful of green and Kalamata olives
- 8-10 pitted olives
- 2 red onions peeled and quartered
- 8-10 pitted prunes
- 4 cloves of garlic smashed
- 45g tin of anchovies drained
- 6 Juniper berries crushed
- A few strips of orange zest
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 3 bay leaves
- A bunch of thyme
- A few sprigs of rosemary
- 1 cup of Angullong Fossil Hill Tempranillo
Method:
Heat oven to 180/160 °C fan forced.
Place lamb so it fits snugly into an oven proof pot with lid.
Add olives, prunes, onion, garlic, and anchovies (anchovies will melt into the dish, giving a lovely salty flavour).
Add juniper berries, spices and tuck herbs around lamb.
Add Tempranillo and orange zest.
Cover with 2 sheets of baking paper and lid.
Put into the oven and reduce heat to 160/140 °C fan forced, cook for 3 hours.
Serve straight from pot (lamb will fall off the bone) with vegetables and a glass of Angullong Fossil Hill Tempranillo.
