The recipe calls for 12 hours of cooking but keep in mind the oven does all the work for you. Just sear the lamb shoulder, place in a roasting pan with some stock and stick it in the oven. Now you can relax for the rest of the day. One last detail: just don't forget you put it in the oven!
The Brazilian chef from O Bar da Dona Onça and A Casa do Porco in São Paulo has been recognised for her outstanding contribution to the restaurant industry and her role in driving positive change in her community.