Method

• 1.
  Dry the lamb with paper towel and season well with salt flakes. Heat 1 tbs olive oil in a large, heavy-based frying pan over medium-high heat. Seal the lamb, fat-side down first, for 15-20 minutes, turning regularly, until lamb is browned all over.
• 2.
  Remove from the pan and set aside. Add the carrot and onion to the pan then cook, turning occasionally, for 5 minutes or until vegetables are golden.
• 3.
  Reserve 3 sprigs of the thyme, then tie what’s left into a bunch using kitchen string. Add garlic, the bunch of thyme and three-quarters of the vinegar to pan. Stir to dislodge all the bits stuck to the bottom, then pour contents of pan into your slow cooker. Place lamb, fat-side up, on top. Add chicken stock – you might not need it all; the lamb shouldn’t be completely covered. Cook on low for 7 hours.
• 4.
  In the last 30 minutes of the lamb cooking, preheat oven to 180°C/160°C fan-forced. Peel shallots, leaving bases intact so they don’t fall apart during cooking. Cut in half lengthways. Heat the remaining oil in a medium-sized ovenproof frying pan over medium-high heat. Place shallots, cut-side down, into the pan, then add the butter and thyme sprigs. Cook for 6 minutes or until shallots are browned on the bottom, then add the remaining vinegar. Bake for 15-20 minutes or until shallots are tender. Remove shallots, set aside to come to room temperature, then reduce oven to 120°C/100°C fan-forced.
• 5.
  Transfer the lamb shoulder to a serving dish, reserving the braising liquid. Cover loosely with foil then place in the oven to keep warm.
• 6.
  Strain the braising liquid through a fine mesh sieve into a medium pot, without pressing down on the solids. Discard the solids. Skim any fat from the surface, then boil the liquid for about 25 minutes or until it has reduced, has developed a good, rich flavour and lightly coats the back of a spoon. Add the cornflour mixture to the cooking liquid, stirring until the mixture simmers and thickens.
• 7.
  To serve, pour some of the sauce over the lamb, place shallots around it, then tuck in, with remaining sauce in a jug alongside.