Recipe - A Ns Slow Shoulder Of Lamb

1 Shoulder lamb; about 4
pounds
2 cn Haricots verts
One half pt White wine
2 lg Onions
10 Shallots
6 Tomatoes; quartered
3 tablespoon Tomato puree
10 Cloves garlic peeled; whole
Black peppercorns
Salt
2 Bay leaves
3 Branches rosemary

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 MCRecipe Digest V1 #789 by Sue suechef@sover.net on Sep 18,
1997