A. N.'s Slow Shoulder Of Lamb
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
52
Spice
36
Sweetness
53
Sourness
41
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
2 large
Haricot (tins cans verts)1 cup
White Wine2 large
Onion (roughly chopped)3 tbsps
Tomato Puree1
SaltDirections:
1
Put shoulder into large ovenware pot
2
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
3
Tuck in the bay leaves and rosemary
4
Cover the casserole and cook for 4 hours in a 275 degree oven, then increase the temperature to 425 degrees for 1 more hour
5
Have a look at it now and then to make sure it is not drying out
6
At the end of cooking the meat will fall off the bone
7
Serve in soup plates with bread and salad
8
Yield: 8 to 10 servings