A. N.'s Slow Shoulder of Lamb

Name: A. N.'s Slow Shoulder of Lamb
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT5H0M0.000S
Total time: P0Y0M0DT5H20M0.000S
Ingredients: 1 shoulder lamb, about 4 pounds; 2 large tins (cans) haricots verts; 1/2 pint (1 cup) white wine; 2 large onions, roughly chopped; 10 shallots, roughly chopped; 6 tomatoes, quartered; 3 tablespoons tomato puree; 10 whole cloves garlic, peeled; Black peppercorns, crushed; Salt; 2 bay leaves; 3 branches rosemary

Watch how to make this recipe.

A. N.'s Slow Shoulder of Lamb

0 Reviews

Level: Easy
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

223

Total Fat

10

Saturated Fat

5

Carbohydrates

25

Dietary Fiber

6

Sugar

11

Protein

5

Cholesterol

11

Sodium

680

Total: 5 hr 20 min
Prep: 20 min
Cook: 5 hr

Level: Easy
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

223

Total Fat

10

Saturated Fat

5

Carbohydrates

25

Dietary Fiber

6

Sugar

11

Protein

5

Cholesterol

11

Sodium

680

Total: 5 hr 20 min
Prep: 20 min
Cook: 5 hr

Ingredients

1 shoulder lamb, about 4 pounds

2 large tins (cans) haricots verts

1/2 pint (1 cup) white wine

2 large onions, roughly chopped

10 shallots, roughly chopped

6 tomatoes, quartered

3 tablespoons tomato puree

10 whole cloves garlic, peeled

Black peppercorns, crushed

Salt

2 bay leaves

3 branches rosemary

Directions

Put shoulder into large ovenware pot. Cover with haricots verts, the liquid from the tins, the wine, onions and shallots, 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.
Yield: 8 to 10 servings