Put 8 cloves of garlic (or more), two sprigs of rosemary (bruised), a couple of sprigs of thyme, 4 shallots quarters (or an onion quartered) in the bottom of a casserole that will take a shoulder of lamb. Add a table spoon of water, lots of salt and pepper and put in the oven uncovered on a medium heat for 30 minutes.
Then add 300ml of white wine and a generous splash of port. Cover the lamb with a piece of parchment/greaseproof paper which you have wetted under the tap and squeezed out. Tuck the paper round the lamb to prevent moisture escaping and then put foil over the casserole before putting the lid on. Turn the oven down to low and leave for at least 3 hours...longer is fine. Mine was in the oven for about 5.5 hours!
Before you want to serve, remove the lamb to another oven proof dish (careful, it will try and fall apart), cover with foil and return to the oven on its lowest setting to keep warm. Strain the juices from the casserole into a saucepan taking care to mash the garlic cloves through the sieve. Add a small wine glass of port and a tablespoon of redcurrant jelly. Whisk and boil until it has reduced by about a third. Mix 1 tablespoon cornflour with a little water and whisk into the sauce. Cook for a further 2 or 3 minutes. Can be reheated when you are ready to serve.
To serve bring the lamb to the table and pull apart with a fork!
One shoulder of lamb served 4 of us (with 3 people having second helpings and a helping over which I have hidden in the fridge. I want it!)
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