Roasted Lamb With Tomatoes And Cannellini Beans

• 4 1/2 lbs lamb shoulder, bone removed, shank attached
• 1 None red onion, cut into wedges
• 2 tbsp chopped sage
• 4 tbsp chopped flat-leaf parsley
• 3 cloves garlic, finely chopped
• 28 oz can cannellini beans, rinsed, drained
• 1 cup dry white wine
• 4 oz coarse fresh breadcrumbs
• 2 tbsp grated Parmesan
• 2 tbsp olive oil
• 2 None tomatoes, cut into wedges

1. Preheat oven to 350u0b0F. Place lamb, onion, herbs, garlic, beans and wine in a large, deep baking dish. Season well with freshly ground pepper. Scatter with breadcrumbs and parmesan. Drizzle with oil. Cook, basting every 30 mins, for 1 1/2-2 hours, until meat is tender and breadcrumbs are golden. Add tomato after 45 mins. Remove from oven and cover loosely with foil. Let rest l10-15 mins. Carve lamb into thick slices and serve with onion, tomatoes and beans.

lamb shoulder, red onion, sage, flatleaf parsley, garlic, cannellini beans, white wine, breadcrumbs, parmesan, olive oil, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/25288 (may not work)