From gladysdinletir@superonline.com Thu Dec 23 10:16:40 2004 Date: Thu, 23 Dec 2004 03:26:25 +0000 (UTC) From: Gladys Dinletir Newsgroups: rec.food.recipes Subject: A.Ns Slow Shoulder of Lamb Followup-To: rec.food.cooking, rec.food.recipes A.Ns Slow Shoulder of Lamb Two Fat Ladies, Optomen Television and Jennifer Paterson and Clarissa Dickson Wright 1996 Serves 6-8 Preparation time less than 30 mins Cooking time over 2 hours 1 shoulder of lamb, about 1.8kg/4lb 2 large tins of haricot beans or 4 small ones 300-450ml/1/2 -3/4 pint white wine 2 large onions 10 shallots 6 tomatoes, quartered 3 Tbsp tomato puree salt and black peppercorns 10 whole cloves of garlic, peeled 2 bayleaves 3 branches of rosemary Ask your butcher to cut off the knuckle end of the shoulder but keep it. (This makes it easier to fit in a casserole.) Put both pieces of the shoulder in a good ovenware pot. Cover with the beans and their liquid, the wine, onions and shallots roughly chopped, the tomatoes and the puree, the garlic, several crushed peppercorns and salt to taste. Tuck in the bay leaves and the rosemary. A.N. has an Aga and cooks the shoulder for about 4 hours in the simmering oven and then in the roasting oven for another hour or so to suit himself. With an ordinary cooker, I would put the covered casserole in a preheated oven at 140C/275/Gas 1 for the 4 hours, then increase the temperature to 220C/425/Gas 7 for the last part. Have a look at it now and then to make sure it is not drying out, also give it the odd stir to combine all the vegetables and juices. The first 4 hours can be done the day before and is really no trouble. I would also add some anchovies, which are excellent with lamb; you cannot actually taste them but they have a very enhancing effect on the flavour. Black olives are another good addition. At the end of cooking, the meat will drop off the bone and all the fat will have disappeared into the vegetables in some miraculous manner. Serve in good, big old-fashioned soup plates. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/