Slow Cooked Lamb Shoulder with Cheesy Colcannon

Steps

1. Prep the night before or morning of Pat lamb dry and rub with Irish spice, thyme and 1 tsp salt. Season with pepper. Peel onions (keeping whole); dice carrots 2cm; dice celery 2cm. Place in a slow cooker/casserole dish, cover and set aside in fridge until ready to use.
2. To cook in slow cooker Add tomato paste and 1½ cups water to slow cooker, cover and cook for 9-10 hours or until cooked through and tender. Or to cook in oven, preheat to 180ºC. Add tomato paste and 3½ cups water to lamb, cover and cook about 2½ hours or until cooked through and tender. Lamb will easily pull apart when ready. Rest.
3. Make colcannon Peel and dice potatoes and thinly slice cabbage. Cook potatoes in a pot of salted water, with the lid on, for about 25 minutes or until nearly tender. Add cabbage, cook a further 3 minutes until tender. Drain and return to pot with butter, milk and Parmesan. Mash and season to taste.
4. To finish Pull lamb off the bone, shred and add back to stew. Season to taste.
5. Serve cheesy colcannon topped with slow cooked lamb shoulder.