Slow-cooked lamb shoulder on a bed of leek

Leeks benefit from long, slow cooking, mingling with other flavours over time. Put this lamb on before heading out to work for the day and arrive home to wonderful smells and dinner almost ready to serve. It also works well cooked the day before, allowing it to cool, then you can remove any excess fat that has settled on the top.

Ingredients

2 Tbsp	Oil
1 large	Leek, halved lengthways then into
5cm pieces (Main)
6 cloves	Garlic, peeled
1 ½ kgs	Boned lamb shoulders (Main)
2 tsp	Paprika
420 g	Chopped tomatoes
1 Tbsp	Lemon zest
1 cup	Red wine
½ cup	Beef stock (Main)
2 stalks	Rosemary
6	Vine tomatoes
420 g	Tin butter beans
1 tsp	Salt and pepper

Directions

1. Warm the oil in a frying pan. Add the leek and garlic, cooking for 10 minutes until softened. Place them into the base of a slow-cooker.
2. In the same pan, sear the lamb all over until browned. Place on top of the leeks. Add the paprika, tomatoes, zest, wine, stock, rosemary, tomatoes, beans, salt and pepper. Cover and place in the slow cookeron slow for 8 hours.
3. Shred the lamb before serving with your favourite mashed potatoes.

See more of Angela's leeky recipes

• Leek, mushroom and chicken fricassee
• Leek, bacon and brie pies