When you have the time, try this fantastic lamb dish

1 lamb shoulder

5 cloves of garlic

Fresh rosemary sprigs or 1 tsp of dried rosemary

1/2 litre of chicken stock

1 glass of red wine

1 tablespoon of olive oil

Season lamb with salt & pepper and seal in hot pan with olive oil.  Transfer lamb to heavy based pot.  Add wine to pan you cooked the lamb in to deglaze.  Add to lamb along with stock and rosemary and garlic cloves.  Put in pre-heated 200 degree oven for 20 minutes and the reduce heat to 160 and cook for 3 to 4 hours, basting every hour or so.

(photo supplied)