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Ingredients
- 1 lamb shoulder, trim excess fat and skin
- 2 carrots, cut in chunks
- 1 onion, peeled, quartered
- 1 stick celery, 2cm lengths
- 1 cos heart, sliced thick
- 1 fennel bulb, trimmed, sliced thinly
- 6 tbsp extra virgin olive oil
- 4 tbsp red wine vinegar
- Large handful chopped parsley
- 1 cup pitted black olives
- Freshly cracked pepper
- Sea salt
Method
Place the shoulder, bone in, into a pot of cold water so that it is well covered. Add the carrots, onion and celery. Bring to the boil, then simmer until the meat is tender. This should take about 45-60 minutes depending on size.
When it is done, take it off the heat and cool in its broth. Once cool (but not cold) the meat should come off the bone easily and can be sliced in bite-sized pieces. The remaining broth can be kept in the refrigerator as a soup base. Put the cos and fennel together with the sliced shoulder in a salad bowl, dress with the olive oil and vinegar, add the parsley and olives, season and toss well.
