Meat - a n's slow shoulder of lamb
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Shoulder of lamb; about 4 pounds | |
| 2 | larges | Tins 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 | |
Directions
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.
Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Converted by MC_Buster.
Recipe by: TWO FAT LADIES SHOW #FL1A02 Converted by MM_Buster v2.0l.