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Ingredientes
- 1 x Shoulder lamb, about 4 pounds
- 2 can Haricots verts
- 1/2 pt White wine
- 2 lrg Onions
- 10 x Shallots
- 6 x Tomatoes, quartered
- 3 Tbsp. Tomato puree
- 10 x Cloves garlic peeled, whole
- Black peppercorns
- Salt
- 2 x Bay leaves
- 3 x Branches rosemary
Direcciones
- Put shoulder into large ovenware pot. Cover with haricots verts, the liquid, the wine, onions and shallots roughly minced, 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 hrs 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 917g | |
| Calories 422 | |
| Calories from Fat 10 | 2% |
| Total Fat 1.18g | 1% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 231mg | 10% |
| Potassium 1741mg | 50% |
| Total Carbs 57.75g | 15% |
| Dietary Fiber 10.1g | 34% |
| Sugars 24.74g | 16% |
| Protein 8.55g | 14% |
