Method

• Tip the celery, carrots, onions, white garlic and fresh herbs into the basin of a slow cooker. Pour over the red wine and stock. Add the redcurrant jelly and soy sauce. 
• Dry the lamb with kitchen paper. Smear with Black Garlic Paste. 
• Season each side of the lamb shoulder with salt, pepper and dried mixed herbs.
• Lay the seasoned lamb onto the vegetable and herb mixture.
• Cook on high for 4 hours, turning halfway through the cooking time.
• When the lamb shoulder is done remove from the slow cooker. Place it on a platter and cover with foil and then a tea towel to allow it to rest.
• Strain the cooking juices from the slow cooker into a saucepan (discard the herbs and vegetables). Put the saucepan over a high heat and boil until the liquid has reduced by two-thirds to make a rich gravy.
• Season to taste with salt and freshly ground black pepper. 

To Serve: pull the shoulder blade from the lamb joint; it should just slip out. Pull the lamb apart using two forks and serve with the gravy. Accompany with BGK’s Black Garlic Mint Pesto  and BGK’s Black Garlic Honey & Cumin Roasted Carrots and vegetables of your choice. BGK’s Black Garlic Salsa Verde is another great accompaniment to serve with lamb.

Top Tip: to cook the lamb shoulder in the oven – preheat the oven to 160C/140Cfan/Gas 3.  Put the vegetables, herbs, wine and stock in a large ‘dutch oven’ casserole dish. Place the seasoned lamb on top. Put the lid onto the casserole dish. For a 1.5kg shoulder of lamb, cook in the oven for approximately 3.5 – 4 hours, basting the lamb occasionally with the pan juices. Lamb shoulder varies in weight – adjust the cooking time accordingly, for example a 2kg shoulder of lamb will take approximately 4 – 4.5 hours and a 3kg shoulder of lamb will take approximately 5.5 hours. When the lamb shoulder is fork-tender remove from the casserole dish. Place the lamb on a platter and cover with foil and then a tea towel to allow it to rest. Follow the directions above to make the rich gravy.