SLOW-COOKED SHOULDER OF LAMB



This is so easy to prepare, in fact, there’s not really anything to prepare at all! I love this because it makes a change to the usual Sunday lunch. It really couldn’t be easier. A one-pot wonder.

Shoulder of lamb, even when it’s of really good quality, isn’t expensive and goes a long way if you’re feeding a big family. It should be cooked long and slow, as should most good winter warmers.

Serves 6-8

2 tablespoons olive oil

1 whole shoulder of lamb, bone in (that’s where all the flavour is)

2 white onions, cut into eighths through the root

1 bulb of garlic, cut in half horizontally

1/2 bottle white wine

1 litre chicken, lamb or vegetable stock

2 bay leaves

Zest of 2 lemons, grated on a microfine grater

4 peppercorns

3 sprigs of rosemary

800g tinned flageolet beans

400g tinned cannellini beans

Salt and freshly ground black pepper

1. Preheat the oven to 160°C/325°F/Gas Mark 3.
2. Heat the olive oil in a large ovenproof casserole. Season the lamb all over and seal in the pan until golden brown on all sides. Remove the meat and likewise seal the onions and the garlic.
3. Deglaze the pan with the white wine then add the meat back into the pan. Bring to the boil and add the stock. Return to the boil and remove any scum that may come to the surface with a slotted spoon.
4. Now add the bay leaves, lemon zest, peppercorns and rosemary. Cover the casserole with its lid or with tin foil and place in the oven for 21/2 –3 hours. Check periodically to ensure the meat is covered; if not, just add a little more wine or stock, or baste well.
5. Remove the casserole from the oven and stir in the beans. Cook for a further 30 minutes with the lid off.
6. Discard the garlic. Serve with bright green vegetables.

As featured in “Easy Peasy: Laid-back food for lazy days”

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