Shredded lamb shoulder with apricot confit Recipe Gluten-free, dairy-free (casein-free).

ORGANIC INGREDIENTS

• 1 roasted, boned lamb shoulder, about 850 g (1 7/8 lbs)
• 30 ml (2 tbsp) olive oil
• 1 red onion, cut into thin discs
• 5 garlic cloves, crushed or minced
• 105 g (1/3 cup) maple syrup
• 55 g (1/4 cup) white wine
• 55 g (1/4 cup) balsamic vinegar
• 15 ml (1 tbsp) Dijon mustard
• 150 g (1/2 cup)  apricot jam
• 5 ml (1 tsp) salt

PREPARATION

1. In a small skillet, heat oil. On medium-low heat, cook onion and garlic, about 3 to 5 minutes, stirring frequently.
2. Add maple syrup, white wine, balsamic vinegar, and Dijon mustard. Reduce on low heat while stirring frequently, until the mixture caramelizes. Careful to not let the mixture stick to the skillet as it thickens.
3. Remove from heat. Add the apricot jam and salt. Mix well.
4. Spread the apricot confit on the meat, covering the sides and top.
5. Cover and cook on low heat in the slow cooker for 6 hours. From time to time, baste the meat with the cooking liquid.
6. Remove the meat from the slow cooker, place on a cutting board and delicately pull the meat apart with a fork.
7. When serving, drizzle more of the cooking liquid onto the meat according to taste.