For the lamb....

• Pre heat your oven to 180℃
• Season the lamb with the salt, pepper and thyme
• Add all other ingredients to a roasting dish
• Mix it through to cover and incorporate everything
• Add the lamb on top, pushing it down slightly to ensure its submerged in the stock and wine mix
• Cover over fully with a lid or tin foil ensuring there are no gaps
• Place in the centre of the oven for a minimum of 2 hours and up to 3 hours. Remove at the half way point to mix all the ingredients through. Then re cover and add for the rest of the duration
• Once cooked, mix through again breaking up the tomatoes, leave to one side keeping warm until you risotto is ready

For the risotto

• Add the olive oil to a sauce pan on a medium high heat
• Add the shallots and saute them until softened. Stir often
• Add half of the butter to the pan, when it starts to melt, add the risotto rice
• Mix constantly until all the butter is melted and evenly coating the rice
• Turn the heat up slightly to get the rice sizzling (KEEP STIRRING TO AVOID IT CATCHING AND STICKING TO THE PAN!)
• Add your white wine and cook off the alcohol. This should take around 3-5 minutes. Stir often.
• Once the rice is starting to soak up the white wine, gradually add 100 ml of stock at a time stirring it through the rice
• Every 3-5 minutes depending on your hob heat the rice will soak up the liquid. Keep topping it up each time with 100 ml of stock. Don't let the pan dry out!
• Do this until the rice is aldente. You may not use all of the stock
• Add the garlic to the pan and stir through well
• Add the remaining butter and stir through. It should be a nice velvety texture now
• Add the parsley and mix through
• Immediately add the mascarpone, stir through, season with salt and pepper to taste and serve
• Add the lamb to the top and garnish with a little chopped parley
• Enjoy!