Serves 6


700g boneless lamb shoulder, approximately

2 x cans roma tomatoes, skin on

1 onion, diced

1 large carrot, diced

1 large celery stalk, diced

2 garlic cloves, minced

2 tablespoons tomato paste

2 teaspoons raw sugar

½ cup red wine

1 teaspoon salt-reduced chicken stock powder

¼ teaspoon cracked salt

¼ teaspoon cracked pepper

2 sprigs fresh rosemary

2 tablespoons extra virgin olive oil


Preheat the oven to 160ºC (320ºF).

Warm olive oil in a large ovenproof skillet on medium heat, then add onions, carrot, celery and garlic, cook until slightly softened. Remove from skillet.

Then add lamb shoulder, brown all over, and then add vegetables back to the skillet. Next add tomato paste and cook for 3 minutes, then add red wine and bring to a simmer and add remaining ingredients, and bring back to a simmer again.

Place in oven and cook for 2½ hours, or until meat is able to be shredded with a fork. Remove the lamb from the skillet and shred with a fork, then return to the skillet. Serve with your favourite pasta.

MainsJulie Nicolaides