Servings: 4
Calories: 433kcal
Equipment
- 1 Oven
Ingredients
- 2 large onions, peeled and thinly sliced
- 12 shallots, peeled and halved lengthways
- 2 fresh bay leaves
- 1 pack fresh rosemary
- ½ pack fresh sage
- 12 cloves garlic, peeled
- 300ml red wine
- 1 shoulder of lamb or two half shoulders, about 1.5kg total, bone in
- 2 tbsp anchovy paste or Patum Peperium anchovy relish
- 2 x 400g cans Waitrose Flageolet Beans, drained and rinsed
- Salt and pepper to taste
Instructions
- Set the oven's temperature to 140°C and gas mark 1. 10 of the garlic cloves, the herbs, the shallots, and the onions should all be placed in a large flameproof casserole dish. Season salt moderately but liberally with pepper. Add the wine, tomato juice, and lemon juice to the dish.
- With a tiny, sharp knife, make many cuts in the lamb's flesh. The 2 remaining garlic cloves should be thinly sliced before being inserted into the cuts. Use pepper to season.The anchovy paste gives a mild, salty pungency to the lamb. Next, press the joint into the onion mixture. 4 hours in the oven with a cover on.
- Raise the oven's setting to 220°C (gas mark 7). Remove the dish from the oven with care. Along with basting the lamb with the onion mixture's juices, stir in the flageolet beans. Cook the casserole in the oven for a further 30 to 40 minutes, uncovered.
- Carve the meat into large pieces before serving straight from the platter. Serve with mashed potatoes and green beans.
Video
Nutrition
Calories: 433kcal | Carbohydrates: 43g | Fat: 122g | Saturated Fat: 32g | Polyunsaturated Fat: 32g | Cholesterol: 244mg | Potassium: 433mg | Fiber: 32g | Sugar: 211g | Calcium: 213mg | Iron: 1mg
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