This recipe is an absolute favourite in our house, if you have fresh tomatoes, use those instead of tinned ones, I could only get passata so used that instead this time, it still tasted fine,
1 tablespoon of olive oil
1kg lamb shoulder with the bone in
sea salt and cracked black pepper for seasoning
1 onion finely chopped
3 garlic cloves chopped
1 tablespoon of chopped rosemary
1 tablespoon of chopped fresh thyme
1 tablespoon of chopped fresh sage
1 and a 1/2 cups of dry sherry
1 x 400gram tin whole peeled chopped tomatoes
500mL or 2 cups of water
1 cup of pearl barley
Preheat oven to 150 degrees, heat oil in a baking dish on the stovetop, season lamb with salt and pepper, brown lamb on both sides, when done remove from pan. Add onion, garlic and herbs to the pan and stir until softened, add sherry and cook for a few minutes, add tomatoes and water and add lamb back into pan and cover. Cook for two hours in the oven, add pearl barley and cook for a further hour. the pearl barley swells up all of the liquid and turns it almost into a risotto.
I often will serve this with some salad greens and baked potato.