Slow cooked shredded lamb, green olive cous cous and petit herb salad

Serves six to eight

2.5kg leg of lamb, boned, bone reserved
1.5L Stock (beef or lamb)
1 bay leaf
2 carrots, diced
2 sticks celery, diced
1 onion, diced
1 bulb garlic, halved width-wise
1 bottle Hollick Wrattonbully Shiraz
150g butter

Preheat oven to 200˚C.
Place lamb bone, diced vegetables and garlic in a roasting pan. Roast for 20 minutes until browned.
Transfer mixture to a large casserole dish. Add lamb leg and bay leaf.
Pour over wine and stock to cover mixture.
Cover with baking paper and a tight-fitting lid, reduce temperature to 150˚C and gently simmer for five hours, topping up with stock or water as required.
Remove lamb from cooking liquid, carefully shred and set aside.
Pass cooking liquid through a fine strainer, place into a clean pan.
Over medium heat, reduce to a thick jus.
Whisk in butter, in batches, then remove all but a few tablespoons of jus from the pan (reserving jus to serve).
Add lamb to pan and reheat
Place ring moulds in bowls, fill with shredded lamb and couscous, then remove moulds. Top with petit herb salad, and serve with a little jus and a side dish of coriander seed slow roasted carrots.

Green olive Couscous

250g couscous
200 ml liquid chicken stock or water
125 ml Hollick chardonnay
1small red onion, finely sliced
2 clove garlic, finely sliced
¼ preserved lemon, finely diced (optional)
½ cup green olive, sliced
50mls olive oil
50g butter
salt to taste

Gently cook red onion and garlic in olive oil.
Add preserved lemon, chardonnay and stock, bring to boil
Add olives then pour liquid over couscous, mix well and cover for ten minutes
Add the butter and fork through the couscous

Petit herb salad

Picked leaves of flat parsley, coriander and chervil
Batons of chive
Finley sliced shallot
Dijon mustard dressing
Sea salt

Coriander seed slow roasted carrots

600g new season carrots, pealed or scrubbed and cut into thick slices on an angle
2 tbl spoons coriander seeds, toasted and crushed
olive oil
salt and black pepper

place carrots in a pan of cold water with a little salt and bring to the boil
drain well and allow the excess water to evaporate from the carrots
toss the carrots in a little olive oil with the coriander seed, salt and black pepper
place carrots in a baking tray and slow roast at 170c for 45-60 minutes
serve with a few picked fresh coriander leaves

Serve With:

Hollick Coonawarra Cabernet Sauvignon
Hollick Coonawarra Cabernet Sauvignon Merlot
Hollick Wrattonbully Shiraz