2kg lamb shoulder, bone-in
¼ cup extra virgin olive oil
2 tsp sea salt flakes
2 tsp cracked black pepper
12 garlic cloves, crushed
4 eschalots (French shallots), peeled and roughly chopped
handful of rosemary sprigs, plus extra to serve
handful of thyme sprigs
250ml (1 cup) chicken stock (or water)
125ml (½ cup) white wine
200g cherry tomatoes
1 lemon, cut into wedges, plus extra to serve
fresh basil to serve
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