A.N.’s Slow Shoulder of Lamb

Name: A.N.’s Slow Shoulder of Lamb
Cuisine: United Kingdom
Ingredients: 2 bayleaves; 3 branches of rosemary; 300-450 ml/½-¾ pint white wine; 2 large onions; 10 shallots; 1 shoulder of lamb, about 1.8 kg/4 lb; 6 tomatoes, quartered; 10 whole cloves of garlic, peeled; salt and black peppercorns; 3 tbsp tomato purée; 2 large tins of haricot beans or 4 small ones

Preparation info

Difficulty
Medium

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

My beloved A.N. Wilson dreamt up this dish for the hurried cook who has to go out and about and likes to return to a fait accompli at the end of the day He is a very good cook and deeply interested in food, but has little time to indulge. This receipt uses tins of haricot beans but you can of course cook your own if you prefer.

Ingredients

Method

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Meat and Poultry

Jennifer reminisces

John MacKay

4 years ago from United States

Made this with a 5lb lamb shoulder and used a bag of great northern beans which I prepped in the Instant Pot by cooking on high pressure for 25 minutes. I also added three anchovies in the beginning. Came out great in my Le Creuset. I did the last hour at 400°F not 425°F and it was perfect. Sauce is amazing and I will make it again in fall and winter.

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A.N.’s Slow Shoulder of Lamb

Ingredients

Method

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