A. n.'s slow shoulder of lamb

Ingredients

Quantity		Ingredient
1		Shoulder of lamb, about 4
		Pounds
2	larges	Tins of haricots verts
½	pint	White wine
2	larges	Onions
10		Shallots
6		Tomatoes, quartered
3	tablespoons	Tomato puree
10		Whole cloves garlic, peeled
		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.

TWO FAT LADIES SHOW #FL1A02

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