02-20-2007, 03:39 AM
Ingredients :
1 x Shoulder lamb, about 4 pounds
2 can Haricots verts
1/2 pt White wine
2 lrg Onions
10 x Shallots
6 x Tomatoes, quartered
3 tbl Tomato puree
10 x Cloves garlic peeled, whole
Black peppercorns
Salt
2 x Bay leaves
3 x Branches rosemary
Method :
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.
1 x Shoulder lamb, about 4 pounds
2 can Haricots verts
1/2 pt White wine
2 lrg Onions
10 x Shallots
6 x Tomatoes, quartered
3 tbl Tomato puree
10 x Cloves garlic peeled, whole
Black peppercorns
Salt
2 x Bay leaves
3 x Branches rosemary
Method :
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.