Lamb Shoulder by Recipes From A Pantry

– 2 tsp olive oil
– 4 lbs (1.8 kg) lamb shoulder (bone in)
– 2 cups (480 ml) beef or chicken stock
– 6 anchovies (fillets from a tin, chopped)
– 1 tsp garlic puree
– fresh rosemary (1 sprig)
– 1 tsp oregano (dried)
– salt

Prep Time: 15 min
Cook Time: 1 hour 30 min
Total Time: 1 hour 45 min