Kleftiko for Sunday roast!

We bought a lovely boneless joint of lamb (shoulder) which Warren browned in some oil, added sliced onions, then continued to cook on the hob in a lidded casserole (Le Crueset) with lamb stock, red wine, garlic and black pepper.  (He usually adds a little rosemary as well, but he forgot this time!)  After a couple of hours, the meat didn't need carving as it just fell away in big lumps and the onions had melted into the unctuous gravy ... just like a Kleftiko should be!

We served it with roasted parsnips, leeks and fennel, some braised red cabbage, and steamed carrots, green beans and calabrese.  Such a delicious meal!  One of those meals that was so pleasurable with every mouthful, that I didn't want it to end!!