This hearty and delicicously comforting meal is best served with Matilda Bay Bohemian Pilsner.
cooking time: 6 hours. Serves: 4
Add a splash of canola oil, sear lamb shoulder to give a nice colour on each side.
Put lamb shoulder in a deep roasting tray with roughly cut carrot, onion, celery, bay leaf, thyme and rosemary.
Add chicken stock to baking tray until lamb is ¾ submerged.
Cover lamb with baking paper, seal lamb with foil and cook for 6 hours at 100degrees.
Once shoulder is cooked remove from tray.
Remove the large flat bone from the shoulder.
Glaze shoulder in a pan with some of its cooking liquid and a knob of butter and keep basting.
Cover Kipflers with water and salt, season with thyme, bay leaf, onion and garlic.
Slowly cook Kipflers until knife goes through easily.
Blanch carrots, fennel and turnips.
Mix heated potatoes with butter and chopped mint.
Once Vegetables are cooked toss with butter and garnish with picked thyme and season well.