5 hr 20 min
20 min
5 hr


  • 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


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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