Slow cooked lamb

For bone-in lamb leg or shoulder

1. Preheat your oven to 140°C bake. Drizzle the lamb with olive oil and season with salt and pepper.
2. Place the lamb in a large roasting dish and scatter the carrots, onion, garlic and herbs around the lamb. Pour in beef stock and one cup of water.
3. Cover with foil and place in the oven to bake for 3 ½ hours.
4. Remove the foil and increase the oven to 160°C. Cook for a further 30 minutes or until tender and browned. 

For lamb shanks

1. Preheat your oven to 160°C bake. Pat the lamb shanks dry with a paper towel and season with salt and pepper. Sear in a large casserole dish with a drizzle of oil for a few minutes on each side until browned.
2. Add carrots, onion, garlic, herbs and beef stock to the dish. Cover with foil and cook for 3-4 hours or until tender, turning halfway through.

To make gravy: Transfer the lamb and vegetables to a plate or platter, cover and set aside to rest for 15 minutes. Skim off some of the fat from the pan juices, then pour into a small saucepan. Add the cornflour mixture, then bring to a simmer over medium-high heat. Cook for 5 minutes or until it reaches your desired consistency, then season to taste with salt and pepper. Once the lamb has rested, slice or shred as desired and serve alongside the vegetables and gravy.