Slow-cooked Jersey Lamb Shoulder with Rosemary and Garlic

Preheat oven to 150°C (300°F/Gas Mark 2).

Season the lamb shoulder generously with salt and pepper.

Heat the olive oil in the Dutch oven over medium-high heat. Brown the lamb shoulder on all sides until golden brown. Remove the lamb from the pot and set aside.

Add the chopped onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the crushed garlic and cook for another minute until fragrant.

Stir in the flour and cook for 1 minute. Gradually pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Cook until the wine has reduced slightly.

Pour in the lamb or chicken stock. Add the rosemary sprigs and bay leaves (if using). Bring to a simmer.

Return the lamb shoulder to the Dutch oven, ensuring it's mostly submerged in the liquid. Bring to a simmer, then cover with the lid.

Transfer the Dutch oven to the preheated oven and cook for 4 hours, or until the lamb is incredibly tender and falling off the bone.

Remove the lamb shoulder from the Dutch oven and set aside to rest, covered, for 15-20 minutes.

Strain the cooking liquid through a fine-mesh sieve into a saucepan. Discard the vegetables and herbs (or reserve a small portion of the cooked vegetables to serve alongside).

Place the saucepan with the strained liquid over medium heat and simmer until the gravy has thickened to your desired consistency. Adjust seasoning with salt and pepper to taste.

Shred the lamb shoulder with two forks. Serve the shredded lamb with the rich gravy, accompanied by mashed potatoes, roasted vegetables, or crusty bread.