Ingredients:
2.2 kg lamb shoulder
1 onion
6 cloves of garlic
5 bay leaves
Sage
Thyme
1 cup balsamic vinegar
2 cups beef or vegetable stock
2 cans chickpeas
2 tbsp maple syrup
1 lemon
Salt and pepper to taste
A drizzle of olive oil
*preheat oven to 200 degree C or 400 degree F
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