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A N's Slow Shoulder of Lamb

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  • 1 Shoulder lamb; about 4 pounds
  • 2 cn Haricots verts
  • 1/2 pt White wine
  • 2 lg Onions
  • 10 Shallots
  • 6 Tomatoes; quartered
  • 3 tb Tomato puree
  • 10 Cloves garlic peeled; whole
  • 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.
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Recipe by: TWO FAT LADIES #FL1A02
Posted to MC-Recipe Digest V1 #789 by Sue <> on Sep 18, 1997