1 large onion, finely chopped
1 large head garlic, cloves separated, peeled and bruised
3 kg lamb shoulder, trimmed of excess fat, cut into large chunks
dried bay leaves
2 x 750 ml bottles red wine (or enough to cover the meat)
80 ml olive oil
1 bunch flat-leaf parsley
Marinating time 4 hours
Scatter some of the onion in the base of a large casserole pot, followed by some garlic and a layer of lamb chunks. Sprinkle with rock salt, white pepper, a torn bay leaf and 1 teaspoon of paprika. Repeat the layers until all the lamb is used. Pour in red wine to cover the lamb. Cover the pot and leave to marinate for at least 4 hours, unrefrigerated.
Preheat the oven to 200°C. Check the wine level you may need to top it up as the meat soaks some up while marinating. Pour over the olive oil and place the stems of parsley on top. Cover with a tight-fitting lid or foil, making sure the pot is well sealed around the edges. Cook for about 45 minutes (or until you can smell the wonderful aroma), then reduce the heat to 180°C and cook for another 2¼ hours.
You can serve with potatoes or white rice and vegetables.
Enjoy! Bon Apetite!