Preheat the oven to 140°C conventional bake.

Cut the lamb shoulder into large 5-6cm chunks.

Heat a little oil in a large frying pan over a high heat. When hot, season the lamb with salt and pepper, then fry in 2-3 batches until browed all over. Transfer to a casserole dish.

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Reduce the heat to medium, add the butter and a splash of oil along with the onion, celery, capsicum and kumara.

Cook, stirring, for about 10 minutes until everything is soft and starting to caramelise.

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Add the garlic and rosemary and cook for another couple of minutes.

Add the stock, tomato paste, lemon juice and zest and anchovies (if using) and stir to combine. Pour over the lamb and mix gently to combine.

Cover the dish with a lid (or 2 layers of tinfoil) and bake in the oven for 3½ - 4 hours.

Remove from the oven and let cool slightly. Stir through the spinach and cornflour mixture.

Remove from the oven and let cool slightly. Stir through the spinach and cornflour mixture. Taste and season as required.

Increase the oven temperature to 200°C fan bake (220°C conventional).