Slow-cooked lamb shoulder with peas, mint, potatoes and broad beans

Instructions

1 Preheat oven to 150°C. In a large non-stick frying pan heat the olive oil over medium-high. Season lamb with cracked black pepper. Cook the lamb, turning, for 5–7 minutes, or until browned all over.

2 Over base of a large roasting pan, arrange onion. Top with rosemary and mint sprigs. Top with lamb. Pour stock around the lamb. Add the bay leaves. Cover the pan with foil, secure tightly. Roast for 2 hours.

3 Meanwhile, cook the broad beans according to the packet directions. Drain. Peel the beans and discard the skins.

4 Uncover lamb. Add potatoes to the pan. Cook for a further 1½ hours, or until lamb shreds easily with a fork and potatoes have become tender. Remove the pan from the oven. Stir in the peas and the broad beans. Stand for 5 minutes, or until peas and beans are warmed through. Serve lamb scattered with mint.