Slow braised lamb, celeriac puree, roasted cauliflower and beetroot and white wine jus

Hello readers of my blog! Proper hearty winter fare today, prepared this the other day for friends coming over for dinner. Love using a slow cooker in the winter, you just put it on in the morning and later on it's all done. Here's how I did it:

400g deboned lamb shoulder (most supermarkets sell it like this)
Half a bottle dry white wine
570 ml chicken or turkey stock (fresh is ideal!)
3 sprigs of rosemary
4 cloves of garlic

half a cauliflower
half a large celeriac
1 stock cube
knob of butter
dash of milk
olive oil
3 beetroot

Put the lamb, wine, stock, rosemary and garlic into your slow cooker, put on the lid and set on to LOW. The lamb will take about 8 hours to cook at this setting. You can do it for 5 hours on HIGH, but the flavour won't be as developed.

Cut the cauliflower and beetroot roughly (careful, it stains!) and drizzle some olive oil over them. Roast them for 30 mins at 220C. Wash, peel and roughly chop the celeriac, add it to a saucepan with the stock cube and water to cover. Boil for 30 mins or until soft. Drain and puree with the milk and butter.

To make the jus, once the lamb is cooked, take it out to rest. Cover with foil. Pour the cooking juices into a wide frying pan and boil the liquid away until it is thick and shiny. This should take about 30 mins.