Slow-roast shoulder of lamb with chargrilled vegetables and cheesy polenta

Method

1. Heat the oven to 210°C/190°C fan/gas 6½. Put the lamb in a roomy roasting tin, then make small incisions all over with the tip of a small sharp knife and stuff with the garlic. Grind the fennel seeds in
   a pestle and mortar, add the thyme, sea salt and pepper, then mix in the olive oil to make a paste. Rub all over the lamb.
2. Roast, uncovered, for 30 minutes until the skin is starting to brown, then turn the oven down to 160°C/140°C fan/gas 3. Pour in the stock, then return to the oven for 4 hours, basting every 30 minutes or so, until really tender.
3. Transfer the lamb to a board set on top of a lipped baking tray to catch the meat juices and leave to rest in a warm place for 30 minutes.
4. Meanwhile, prepare the vegetables and polenta. Heat a large cast iron griddle pan or frying pan over a medium-high heat. Brush the peppers, onions and fennel with a little oil, then griddle separately until tender and charred. Transfer to a bowl, toss with the garlic and chilli, then season to taste.
5. To make the polenta, bring the stock to a simmer and slowly sprinkle in the polenta, stirring, to avoid lumps. Simmer, stirring constantly, for 5-6 minutes until thickened. Add the olive oil and cheese and stir until melted – the consistency should be similar to wet mashed potato. Season to taste.
6. For the gravy, spoon off as much fat from the roasting tin as you can (it should be about 4 tbsp) and discard. Tip the rest of the juices from the tin, as well as the lamb’s resting juices, into a saucepan with the wine. Bring to the boil, then simmer until thickened a little.
7. Return the lamb to the tin, tip in the veg and serve with the cheesy polenta and gravy.