1.8kg lamb shoulder, bone in, shank attached
1 small bunch fresh rosemary
2 onions, cut into wedges (no need to peel)
1 head of garlic, halved
Steamed green beans and broccolini, to serve
1 kg small red-skinned potatoes (see Tip)
2 tblsps olive oil
2 tblsps plain flour
2 cups beef stock
1/3 cup red wine
Using tip of a sharp knife, make small incisions across top of lamb. Insert small sprigs of rosemary into each incision. Reserve some sprigs to garnish. Scatter onions, garlic and remaining rosemary sprigs over base of an oiled, large roasting pan. Place lamb in pan, skin side up. Season with salt and pepper. Pour 1 cup water into pan. Cover tightly with foil.
Cook in a slow oven (150C) for 3 hours. Remove and uncover. Increase oven temperature to very hot (220C). Return lamb to oven. Cook for about 20 minutes, or until top is browned. Transfer lamb to a large plate. Cover with foil and a clean tea towel. Stand 20 minutes.
While lamb is cooking, prepare smashed potatoes. Boil potatoes in a large saucepan of boiling water for about 10 minutes, until almost tender (don’t overcook). Drain. Transfer to an oven tray lined with baking paper. Flatten with the back of a spoon. Drizzle with oil. Season with salt and pepper.
Cook in a very hot oven (220C) for about 30 minutes, or until potatoes are crisp.
To make gravy, reserve 2 tblsps pan juices in roasting pan. Place pan over a medium
to high heat. Add flour. Cook, stirring, for 2 minutes, scraping up any crispy bits from base of pan. Reduce heat. Gradually stir in stock and wine. Simmer, stirring, for about 5 minutes until thickened. Strain through sieve into a large jug.
Serve lamb with smashed potatoes, gravy and steamed greens. Garnish with rosemary.