Slow-roast shoulder of lamb (Épaule d'agneau confite)

1. Heat the oven to 150 °C. Pat the shoulder of lamb dry, season with salt and pepper and cut slits into the meat in several places.

2. Push garlic cloves and sprigs of rosemary into the slits and rub the meat with olive oil.

3. Lay it in a roasting tin and put the quartered tomatoes, the remaining garlic and thyme around it.

4. Pour in the white wine and the meat stock, then cover with foil.

5. Roast slowly for about 2.5-3 hours, basting several times with its own juices, until the meat falls tenderly from the bone.

6. For the last 20 minutes remove the foil so the top turns golden; serve napped with the roasting juices.

Tip: The essence of the Provençal "confit" is long, slow roasting – the meat becomes fork-tender. Do not rush it. Roast potatoes or white beans (cassoulet style) make it complete.