The shoulder of lamb is very flavoursome, but it needs long cooking to get the most of the meat and the flavour. In this recipe, the lamb is cooked in a sauce so that the flavours impregnates the meat and the meat falls off the bone. This makes an excellent substitute for traditional roast lamb at Easter (or any time of year) and the sauce means that whilst cooking the meat essentially looks after itself, giving you the time to prepare other dishes. The recipe given here is derived from, and loosely based on, a classic Cypriot lamb stifado.
Serve with the Fennel with Tomatoes and White Wine recipe which appears later today.