SLOW COOKED LAMB LEG OR SHOULDER

Ingredients

  • 1.5 – 2 kg Lamb Leg or Shoulder
  • 2 tbspns Olive Oil
  • 12 Cloves Garlic, peeled
  • 800g Diced Tinned Tomatoes
  • 375ml Stone’s Original Ginger Wine
  • 8 Potatoes, Dices
  • 4 Carrots, Diced
  • 500 grams green beans
  • Salt and Pepper to taste

Method

Saute garlic and ginger. Brown chicken in claypot or heavy cooking pot. Simmer in stock and wine for 20 minutes, adding mushrooms after 10 minutes to absorb all the beautiful flavours. Season with salt and sesame oil. Toss in spring onions at the last minute. For extra ginger flavour add a dash of ginger wine before serving and a little drizzle of more sesame oil.