A N's Slow Shoulder Of Lamb Recipe

• 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 Tbsp. Tomato puree
• 10 x Cloves garlic peeled, whole
• Black peppercorns
• Salt
• 2 x Bay leaves
• 3 x Branches rosemary

1. Put shoulder into large ovenware pot.
2. Cover with haricots verts, the liquid, the wine, onions and shallots roughly minced, 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 hrs 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.

lamb, haricots verts, white wine, onions, shallots, tomatoes, tomato puree, garlic, black peppercorns, salt, bay leaves, rosemary

Taken from cookeatshare.com/recipes/a-n-s-slow-shoulder-of-lamb-61972 (may not work)