This is real melt-in-your-mouth stuff, thanks to the long cooking time. The meat is wonderful with the radicchio but also suits sauces such as chimichurri or salsa verde, or any kind of mayonnaise (mayo with garlic is particularly great). Try shredding leftovers through a tomato sauce for pasta or gnocchi.
1 lamb shoulder, about 2kg
2 tbsp extra virgin olive oil
4 tbsp aioli (store-bought is fine)
freshly ground black pepper
FOR THE RADICCHIO
125ml extra virgin olive oil
2 radicchio, washed gently and quartered lengthways
2 tbsp balsamic vinegar
sea salt and freshly ground black pepper
1. Preheat the oven to 150°C (130°C fan-forced).
2. Rub the lamb shoulder with 1 tablespoon olive oil and sea salt to taste, place on a rack in a roasting pan, cover with foil and cook for 4 hours, removing the foil after 3 hours. When cooked, the lamb should be tender and falling off the bone.
3. For the radicchio, heat half the oil in a large frying pan over medium-high heat. Add the radicchio and cook until it starts to brown. Turn over and cook until browned on the other side, then drizzle with the remaining oil and the balsamic vinegar. Season with sea salt and cook for a further minute, or until the radicchio has wilted and the liquid has reduced by half. Remove from heat and give a good grind of pepper.
4. Place a radicchio half on each plate and drizzle the liquid over. Either cut or shred the lamb and place next to the radicchio, drizzle with the other tablespoon of olive oil and give a good grind of pepper, then add a dollop of aioli on top of the lamb and serve.