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Recipe Name: A N's Slow Shoulder Of Lamb Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 Shoulder lamb, about 4
pounds
2 Haricots verts
1/2 Pint(s) White wine
2 Onions
10 Shallots
6 Tomatoes, quartered
3 Tablespoon(s) Tomato puree
10 Cloves garlic peeled, whole
Black peppercorns
Salt
2 Bay leaves
3 Branches rosemary
Directions:
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
MC-Recipe Digest V1 #789 by Sue <suechef@sover.net> on Sep 18, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 413
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 188.7mg
Potassium: 1868.4mg
Carbohydrates: 91.4g
Fiber: 17.3g
Sugar: 42.4g
Protein: 13.6g


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