This recipe is a real family treat. I love to serve it on a big platter and place it in the middle of the table so everyone can dig in! My family usually enjoy this for our Sunday lunch.

If you can’t find lamb stock, water or chicken stock work well. I recommend using a bone-in lamb shoulder for more flavour. I sometimes like to add black and green olives onto the platter, but not everyone in my family likes olives!

Ingredients

Chef Ben Kiely and his braised lamb. | Photo courtesy of Ben Kiely

• 5/6 lb Shoulder of lamb

• 250 mL Lamb stock

• 2 Shallots, halved

• 2–3 tbsp Olive oil

• 50 mL Red wine vinegar

• 6 Vine-ripe tomatoes

• 6–8 Cloves of Garlic

• ½ a bunch Fresh Thyme

• ½ a bunch Fresh Sage

• ½ a bunch Fresh Parsley

• ½ a bunch Fresh Rosemary

• 200 g Arugula

Method

1. Preheat oven to 300 F.

2. Massage lamb with olive oil, vinegar, salt and pepper.

3. Add a little oil to the roasting pan and place lamb inside, fat side up.

4. Place tomatoes around lamb and arrange the shallots and the garlic around the meat. Add a few sprigs of each herb with a drizzle of olive oil.

5. Transfer to oven and cook for 2-1/2 to 3 hours

6. Once cooked, remove from oven and place tomatoes, shallots and garlic on the side. Remove lamb and let rest.

7. Pour the fat from the roasting pan and reserve. Take the stock, bring to a boil and reduce with fat. Stir in some chopped herbs (parsley, sage, rosemary, thyme).

8. Arrange the lamb with the roasted tomatoes, shallots and garlic on a large platter. Drizzle the roasting juices over top of lamb and garnish with the arugula and serve.