Soupy Greek Lamb Shoulder

INGREDIENTS

1.5 kg (3 lb 5 oz) lamb shoulder, bone in

1 tablespoon olive oil

1 carrot, cut into 1 cm (1/2 inch) cubes

1 onion, cut into 1 cm (1/2 inch) cubes

1 celery stick, cut into 1 cm (1/2 inch) cubes

1 teaspoon sea salt

6 garlic cloves, smashed

2 cups (500 ml) white wine

400 g (14 oz) tin crushed tomatoes

1 small bunch rosemary

250 g (9 oz) cherry tomatoes

250 g (9 oz) risoni

gremolata (see HERE)

OPTIONAL INGREDIENTS

wine

not optional: napkins

Method

APPARENTLY BEING a good cook doesn’t necessarily make you a good host. But replacing the lamb with two large eggplants, quartered, and a couple of big knobs of butter, then reducing the liquid by about half, does, at least where a vegetarian is concerned. And as an added bonus for not completing your sommeliers course, this dish goes with all the colours of wine.

Preheat the oven to 180°C (350°F). Put the lamb in a cold dutch oven or flameproof casserole dish, fat-side down, and brown over medium–high heat for 10 minutes, or until golden on all sides. Remove the lamb and set aside.

Wipe out any burnt bits from the dish, then add the oil and saute the carrot, onion, celery and salt over medium heat for 3 minutes, until softened.

Add the garlic and saute for a further 2 minutes.

Increase the heat to high and deglaze the pan with half the wine.

After 1 minute, add the rest of the wine and the crushed tomatoes. Fill the tomato tin with water and add to the pan too.

Bring to a simmer.

Add the rosemary sprigs and place the lamb on top. Scatter the cherry tomatoes on and around the lamb.

Cover with a cartouche (a piece of baking paper cut to fit the pan) and a tight-fitting lid. Place in the oven for 4 1/2 hours.

Shortly before the lamb is ready, cook the risoni according to the packet instructions.

This is best served in a large open bowl.

Put the risoni in first, then top with the lamb and as much soupy sauce as you like. Finish with a good sprinkling of gremolata.

Invite your guests to shred into the meat with forks, marvelling at the tenderness.

Serves 4