Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

A. N.'s Slow Shoulder of Lamb

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  • Level: Easy
  • Total: 5 hr 20 min
  • Prep: 20 min
  • Cook: 5 hr
  • Yield: 8 to 10 servings
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1 shoulder lamb, about 4 pounds

2 large tins (cans) haricots verts

1/2 pint (1 cup) white wine

2 large onions, roughly chopped

10 shallots, roughly chopped

6 tomatoes, quartered

3 tablespoons tomato puree

10 whole cloves garlic, peeled

Black peppercorns, crushed


2 bay leaves

3 branches rosemary


  1. Put shoulder into large ovenware pot. Cover with haricots verts, the liquid from the tins, the wine, onions and shallots, the tomatoes, tomato puree, the garlic, crushed peppercorns and salt to taste. Tuck in the bay leaves and rosemary.
  2. 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.
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