Lamb Pot Roast with Oranges and Olives

Ingredients:

1,8kg lamb shoulder (boneless)
Kosher salt and ground pepper
6 garlic cloves, chopped thinly
2 mandarin oranges, peeled and sliced into thin rounds
340g black olives in brine, pitted and chopped
2 tablespoons red pepper flakes, crushed
510g beef stock
510ml red wine (dry)
340ml tomato purée

Method:

1. Cut the lamb lengthwise, along the seam of the bone and stop halfway. Open the lamb gently and season with the salt and pepper.

2. Close the lamb once seasoned, cover in plastic and allow to set for 8 hours.

3. Preheat the oven on a high temperature. Open the lamb and evenly arrange the garlic on the bottom half, leaving enough space to top with orange slices and olives. Sprinkle red pepper flakes.

4. Close the lamb at 2,5cm intervals with twine, then set the lamb on a rack inside a rimmed baking tray. Roast in the oven for 40 minutes, until golden brown.

5. Remove the lamb from the oven and delicately transfer to a large ovenproof pot. Add the beef stock, wine and tomato purée. Cover and baste with the braising liquid every half hour, until richly brown and tender for 2 hours.

6. Season with salt and pepper as desired, then transfer to a cutting board and allow to set for 30 minutes before serving sliced with braising liquid.

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