1. Pre-heat the oven to 160°C. Heat a large lidded casserole (big enough to hold the shoulder).
2. If you do not have one, a thick, deep roasting tin will work and add the oil then the shoulder of lamb.
3. Fry on each side over a medium-high heat for 2-3 minutes on each side till lovely and golden. Remove the shoulder and add the onions and fry till soft and starting to colour this should take no more than 10 minutes and you may need to add a little more oil if the onions start to catch or burn.
4. Add the bay, garlic, peppercorns, cassia and star anise and cook for 3-4 minutes. Stir in the tomato puree and add the wine and allow to cook for 3-4 minutes then pour in the stock. Return the lamb to the dish, cover with the lid but if you’re using a heavy roasting tin then cover tightly with foil making sure that the foil is not touching the lamb.
5. Place in the oven and cook for 4.5-5 hours till the lamb is gloriously soft.
6. Remove the lamb, strain the cooking juices into a saucepan and reduce by two thirds while skimming off the fat.
7. Shred the lamb or serve as a whole joint on the table with any side dishes.
Recipe courtesy of Dhruv Baker