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Title: A N'S Slow Shoulder Of Lamb
Yield: 8 Servings

Ingredients

      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
      1    black peppercorns
      1    salt
      2    bay leaves
      3    branches rosemary

Instructions

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.

Formatted by suechef@sover.net

Recipe by: TWO FAT LADIES #FL1A02

Posted to MC-Recipe Digest V1 #789 by Sue on Sep 18,
1997

Reviews

good recipe

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