Ingredients

1 bone-in shoulder of lamb, about 5 lb (2.2 kg), with the blade bone removed Kosher salt and freshly ground pepper 2 tbsp (25 mL) vegetable oil 1 onion, chopped 1 carrot chopped 2 celery stalks with leaves, chopped 2 large garlic cloves One (400 mL) can tomatoes One 750 mL bottle dry white wine 2 large branches of rosemary 1 tbsp (15 mL) dried Greek oregano 1 tbsp (15 mL) fresh thyme leaves tsp (2 mL) black peppercorns

Description

The Lamb Cooks Itself In The Oven And Is Served Falling-off-the-bone Tender. Cut The Lamb Into Thick Chunks Instead Of Carving And Serve With The Sauce. Ask Your Butcher To Remove The Blade Bone To Make Serving Easier.

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