Preheat the oven to 170°C/Fan 150°C/338°F. Line a large roasting tin with baking paper.

Rub the lamb all over with the olive oil and season with a good amount of salt and pepper.

Arrange the fennel slices, carrots, onion quarters, garlic cloves and rosemary stalks in the base of the prepared roasting tin. Place the lamb on top and pour the wine around the sides. Cover the whole tin with foil and transfer to the oven. Cook for 2–3 hours (depending on the size of the shoulder) or until the lamb is meltingly tender. Remove the tin from the oven, leaving the foil in the place, and set aside to rest for 15 minutes.

Drain off the pan juices and use a gravy separator to remove the excess fat.