Ingredients:
- Whole shoulder of lamb/hogget/mutton
- carrots diced
- onions/shallots whole/quartered
- celery diced
- beetroot/parsnip/turnip as optional vegetables
- Dash of white wine
- lamb/vegetable stock
- salt and pepper for seasoning
- garlic
- rosemary
Recipe
Prepare the shoulder of lamb by inserting slices/chunks of garlic into the meat, seasoning with salt and pepper and covering with sprigs of rosemary. Fry gently in a crock pot/slow cooker pan to brown the meat. Remove meat from the pan and brown the vegetables of your choice which will make the gravy. Return the meat to the pan, add a splash of white wine (optional) and some lamb/vegetable stock to cover the vegetables. Place in the oven at a low temperature for 8 hours, basting the meat occasionally, or place in slow cooker until tender. Remove the meat which should simply fall off the bone. Use the vegetables to make the gravy – remove any excess fat and mash the vegetables in to the remaining juices – add additional water from the kettle or any vegetables you are cooking to go with your meal. So easy and absolutely delicious.
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Bone Broth 
