A. n.'s slow shoulder of lamb

Yield: 4 servings

Measure Ingredient
1 Shoulder of lamb, about 4
Pounds
2 larges Tins of haricots verts
½ pint White wine
2 larges Onions
10 Shallots
6 Tomatoes, quartered
3 tablespoons Tomato puree
10 Whole cloves garlic, peeled
Black peppercorns
Salt
2 Bay leaves
3 Branches rosemary

Put shoulder into large ovenware pot. Cover with haricots verts, the liquid, the wine, onions and shallots roughly chopped, the tomatoes, tomato puree, the garlic, crushed peppercorns and salt to taste. Tuck in the bay leaves and rosemary. Cover the casserole and cook for 4 hours in a 275 degree oven, then increase the temperature to 425 degrees for 1 more hour. Have a look at it now and then to make sure it is not drying out. At the end of cooking the meat will fall off the bone. Serve in soup plates with bread and salad.

TWO FAT LADIES SHOW #FL1A02

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