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4 - 5 lbs1.8 - 2.2 kg boneless, or 8 - 9 lbs3.6 - 4 kg bone-in lamb shoulder
2 1/2 tsp13 ml salt
1 1/2 tsp8 ml black pepper
2 Tbsp30 ml olive oil
1 chopped onion
1 chopped rib of celery
1 peeled and diced carrot
1 peeled and diced small turnip/parsnip
1 tsp5 ml ground coriander seed
1 tsp5 ml ground cumin
1/2 tsp2.5 ml turmeric/fenugreek
a pinch of saffron threads/powder/curry powder
2 cups500 ml beef/lamb/vegetable stock
1 cup250 ml tomato puree
1 bay leaf

Serve over:
mashed potatoes/rice/egg noodles

PREHEAT oven to 425F220C.
RUB 1 tsp5 ml salt and 1/2 tsp2.5 ml pepper onto lamb.
HEAT oil in a large oven-proof pot over high heat.
ADD lamb; BROWN on all sides (2 minutes a side).
REDUCE heat to medium.
ADD onion, celery, carrot, turnip, 1 1/2 tsp8 ml salt, 1 tsp5 ml each of pepper, coriander and cumin, 1/2 tsp2.5 mlturmeric and a pinch of saffron.
COOK 10 minutes.
ADD stock, tomato puree and bay leaf.
COVER, BRING to a simmer.
PLACE in oven. REDUCE oven to 325F160C.
COOK 2-2 ½ hours (up to 3 ½ hours if bone-in).
REMOVE bay leaf.

For Slow-Cooker:
RUB 1 tsp5 ml salt and 1/2 tsp2.5 ml pepper onto lamb.
HEAT oil in a Dutch oven over high heat.
ADD lamb; BROWN on all sides (2 minutes a side).
PLACE in cooker.
REDUCE heat of Dutch oven to medium.
ADD onion, celery, carrot, turnip, 1 tsp5 ml salt, 1/2 tsp2.5 ml each of pepper, coriander, cumin and turmeric and a pinch of saffron.
COOK 10 minutes.
ADD to cooker along with 1 1/2 cups375 ml stock, tomato puree and bay leaf.
COOK on high 4 hours or low 7 hours.
REMOVE bay leaf.

Notes:
Serves 6. Can be refrigerated for 3 days or frozen 1 month.