| Level: | Easy |
| Total: | 5 hr 20 min |
| Prep: | 20 min |
| Cook: | 5 hr |
| Yield: | 8 to 10 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 223 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 5 g |
| Cholesterol | 11 mg |
| Sodium | 680 mg |
Reviews
We substitute lamb shanks occasionally and use a slow cooker. Low and slow for 10 hours. Super tender and tasty. Put the bay leaves and fresh Rosemay in a cheesecloth bag to make it easy to fish out. We miss the fat ladies.