Tender and juicy, this slow-cooked one-pot lamb dish is most satisfying on a chilly night. To complete this casual bistro-style dinner, add a spinach salad, a baguette and a glass of Merlot.
Leg of lamb
We also used a 4-lb (2-kg) frozen boneless leg of lamb in place of the shoulder. Defrost, remove netting and cut into 3 large pieces. Place in saucepan and proceed as above. Ours needed 3 hours cooking.