Best prepared the night before to allow yourself plenty of time to achieve the most tender lamb.
Prep time: 15 mins
Cook time: 8 hours
Total time: 8 hours 15 mins
1 Clove of garlic
1 ½ tbsp balsamic vinegar
Handful of chopped mint
2 tbsp redcurrant jelly
350ml red wine
Salt and pepper
Finely chop the onion, carrot and garlic and mix in a bowl with the balsamic vinegar, mint, redcurrant jelly, red wine and salt and pepper. Add the lamb and mix around.
Leave the lamb to marinade for as long as possible, preferably overnight.
Once ready to cook, transfer lamb and marinade to an ovenproof casserole dish. It should be compact so the lamb is immersed in the liquid.
Cover with a tight fitting lid and cook in oven at 130C for 6-8 hours.
If after this time it is still very liquid, transfer the sauce to a pan and bring to the boil to reduce down. Then pour over the lamb and serve.
Serve with creamy mashed potatoes, green beans and a dollop of creme fraiche.