For extra flavour, feel free to substitute fresh fennel for the celery. It
- 3 tbsp olive oil -
- 1 boneless lamb shoulder roast (about 4-1/2 lb) -
- 1 tbsp dried oregano -
- 2 tsp dried thyme -
- 1 tsp dried rosemary, crumbled -
- 3/4 tsp each salt and pepper -
- 1 onion, chopped -
- 2 each carrots and stalks celery, chopped -
- 4 cloves garlic, chopped -
- 4 cups button mushrooms, stemmed and sliced -
- 1 can (398 mL) tomatoes (or 1-1/2 cups) -
- 1 bottle 750 mL) dry white wine -
- 2 bay leaves -
1. Preheat oven to 300F.
2. Pat lamb dry. Brush all over with 1 tablespoon of oil. In small bowl, combine oregano, thyme, rosemary, salt and pepper; rub all over roast.
3. Heat remaining olive oil in large ovenproof Dutch oven or casserole set over medium high heat. Brown roast all over. Transfer roast to plate. Add onions, carrots, celery, garlic, and mushrooms to pot. Cook, stirring, for 10 minutes or until softened and any excess liquid released from the mushrooms has evaporated. Pour in tomatoes and wine; bring to a boil. Return meat to pot.
4. Bake in centre of preheated oven for 2-1/2 to 3 hours or until meat is extremely tender.
5. Remove meat to cutting board. Tent with foil. Skim off as much fat from juices as possible. Remove bay leaves. Set over medium- high heat. Bring to boil. Boil for 15 minutes. Dissolve potato starch in 3 tablespoons of water. Whisk into sauce. Boil gently for 5 minute or until thickened.
6. Slice lamb. Serve topped with sauce.