A. N.'s Slow Shoulder of Lamb

TOTAL TIME: 5 hr 20 min
Prep: 20 min
Inactive Prep: --
Cook: 5 hr
YIELD:
LEVEL: Easy

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
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Directions

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.

Yield: 8 to 10 servings

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Newest Ratings and Reviews

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  • on December 28, 2013

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    I have made this recipe at least a dozen times over the years and it always illicitness rave reviews from my guests. However, as noted by another reviewer, you must like the taste of lamb. I find that the wine cuts the sometimes fatty taste of the meat. I also do not use green beans of any type. I have added carrots and use chick peas. I use a bit more tomato paste as I like a stronger flavor. All in all a winner that can be made way ahead. Serve it with rosemary mashed potatoes and a spinach salad.

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  • on September 26, 2013

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    To be honest, the lamb flavor was a little overpowering for me. However, my husband enjoyed it. It is a very easy recipe to make if you like a strong lamb flavor.

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  • on January 21, 2013

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    I've made this twice and it is in fact easy and turned out beautifully. It also freezes well and like so many braises, the flavors concentrate and improve after freezing for a few days. However, there is an error in the recipe here. On the show, the ladies made this with white northern (or cannellini beans, and not haricots verts, which of course are the small French green beans. I've only made it with white beans and can't imagine I'd enjoy it with the canned haricots verts. Did anyone else notice the potential error? In addition, when I made it most recently I changed the cooking instruction shown here, and started it at 400 degrees for 45 minutes, and then reduced it to 325 degrees for about another 4-1/2 hours. The bones simply slipped from the meat and the dish was incredibly moist and flavorful.

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