Blade end shoulder of lamb 2.2kg Olive oil 1 tbsp Crushed sea salt and freshly ground black pepper to season Banana shallots 12, peeled Fresh thyme 10 sprigs, plus 1 tbsp chopped fresh thyme leaves Garlic cloves 24 (about 2 bulbs), peeled Red wine 500ml (merlot is good)

Preheat the oven to 200°c/gas 6. Rub the lamb with olive oil and season with crushed sea salt and freshly ground black pepper. Place the lamb in a heavy-based roasting tin with the shallots and roast for 30 minutes. Remove from the oven and drain off any fat. Add the thyme sprigs and garlic. Reduce the oven temperature to 130°c/gas 1. Return the lamb to the oven. Cover the tin tightly with foil and cook for 4½ hours. Pour the red wine into a pan and bring to the boil over a medium heat. Remove the roasting tin from the oven and pour the red wine over the lamb. Return the lamb to the oven, covered, and cook for a further hour. Remove the dish from the oven and carefully put the lamb, garlic and shallots in a warm serving dish. Be careful as the lamb should be just falling off the bone. Cover and set aside to rest. Place the roasting tin over a high flame and heat the wine juices. Skim off any fat and stir in the chopped thyme. Season with crushed sea salt and freshly ground black pepper. Pour over the lamb and serve. Serve with potato and celeriac mash and green beans. Find more recipes from James in James Tanner Takes 5 , published by Kyle Books, £14.99.

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Six-hour braised lamb shoulder

James Tanner of Barbican Kitchen in Plymouth shares his recipe for six-hour braised lamb shoulder

‘This really is minimum effort for maximum flavour. After the first 30 minutes of cooking turn down the heat and relax – the lamb shoulder takes care of itself,’ says James

Serves 4

You will need

Blade end shoulder of lamb 2.2kg
Olive oil 1 tbsp
Crushed sea salt and freshly ground black pepper to season
Banana shallots 12, peeled
Fresh thyme 10 sprigs, plus 1 tbsp chopped fresh thyme leaves
Garlic cloves 24 (about 2 bulbs), peeled
Red wine 500ml (merlot is good)

Method

Preheat the oven to 200°c/gas 6. Rub the lamb with olive oil and season with crushed sea salt and freshly ground black pepper.
Place the lamb in a heavy-based roasting tin with the shallots and roast for 30 minutes. Remove from the oven and drain off any fat. Add the thyme sprigs and garlic. Reduce the oven temperature to 130°c/gas 1. Return the lamb to the oven. Cover the tin tightly with foil and cook for 4½ hours.
Pour the red wine into a pan and bring to the boil over a medium heat. Remove the roasting tin from the oven and pour the red wine over the lamb. Return the lamb to the oven, covered, and cook for a further hour.
Remove the dish from the oven and carefully put the lamb, garlic and shallots in a warm serving dish. Be careful as the lamb should be just falling off the bone. Cover and set aside to rest.
Place the roasting tin over a high flame and heat the wine juices. Skim off any fat and stir in the chopped thyme. Season with crushed sea salt and freshly ground black pepper. Pour over the lamb and serve. Serve with potato and celeriac mash and green beans.

Find more recipes from James in James Tanner Takes 5, published by Kyle Books, £14.99.

You will need

Blade end shoulder of lamb 2.2kg
Olive oil 1 tbsp
Crushed sea salt and freshly ground black pepper to season
Banana shallots 12, peeled
Fresh thyme 10 sprigs, plus 1 tbsp chopped fresh thyme leaves
Garlic cloves 24 (about 2 bulbs), peeled
Red wine 500ml (merlot is good)

Method

Preheat the oven to 200°c/gas 6. Rub the lamb with olive oil and season with crushed sea salt and freshly ground black pepper.
Place the lamb in a heavy-based roasting tin with the shallots and roast for 30 minutes. Remove from the oven and drain off any fat. Add the thyme sprigs and garlic. Reduce the oven temperature to 130°c/gas 1. Return the lamb to the oven. Cover the tin tightly with foil and cook for 4½ hours.
Pour the red wine into a pan and bring to the boil over a medium heat. Remove the roasting tin from the oven and pour the red wine over the lamb. Return the lamb to the oven, covered, and cook for a further hour.
Remove the dish from the oven and carefully put the lamb, garlic and shallots in a warm serving dish. Be careful as the lamb should be just falling off the bone. Cover and set aside to rest.
Place the roasting tin over a high flame and heat the wine juices. Skim off any fat and stir in the chopped thyme. Season with crushed sea salt and freshly ground black pepper. Pour over the lamb and serve. Serve with potato and celeriac mash and green beans.