This one-pot slow cooked lamb shoulder with tomatoes, olives and anchovies is cooked low and slow until the lamb falls apart at the touch of a fork. Shred the lamb and mix with the delicious tomato-based sauce before serving.
Since both the olives and anchovy paste can be quite salty, I haven't added any extra salt to the sauce. Taste and season once cooking is done.
Cook in a 4.5L slow cooker: follow the recipe cooking for 9 hours on low setting. Cook the sauce for a further 30 minutes with the lid off if it needs thickening.
Cook in a 6L pressure cooker: use diced lamb and 1 cup wine. Sauté the meat in the pressure cooker. Transfer to a plate and continue with the recipe, cooking for 20 mins on high pressure. Allow for a 10 minute NPR and then release remaining pressure manually.