Slow-Cooked Lamb Shoulder with Vegetables

Instructions

1. 1

   Preheat your oven to 150°C (300°F).

2. 2

   Season the lamb shoulder with salt and black pepper.

3. 3

   Heat the olive oil in a large ovenproof pot over medium-high heat.

4. 4

   Brown the lamb shoulder on all sides, then remove it from the pot and set aside.

5. 5

   In the same pot, add the onions, carrots, and celery. Cook until the vegetables are softened.

6. 6

   Add the chicken broth and balsamic vinegar to the pot, stirring to combine.

7. 7

   Return the lamb shoulder to the pot, ensuring it is partially submerged in the liquid.

8. 8

   Cover the pot with a lid and transfer it to the preheated oven.

9. 9

   Cook for 3 to 4 hours, or until the lamb is tender and easily pulls apart with a fork.

10. 10

    Remove the pot from the oven and let it rest for a few minutes before serving.

11. 11

    Serve the lamb shoulder with the cooked vegetables and sauce from the pot.