A perfect dish to batch cook, divide & enjoy on several occasions or for a large gathering of friends & family.
It is influenced by the Mediterranean, with bold flavours of lemon, rosemary, and olives, all bound in a rich tomato gravy.
The recipe will also work with lamb leg though I do prefer the shoulder for these slow cooks.
Method
Preheat the oven to 150°C/130°C fan/gas 2.
In a heavy based casserole dish colour the lamb in a little
olive oil, remove & keep to one side then gently fry the onions
& garlic.
Add the splash of vinegar & scrape the sediment from the
base of the dish, then add the tomatoes & stock & bring to
a simmer.
Place the lamb shoulder skin side up on top & scatter
around the lemon wedges & rosemary.
Transfer to the oven & cook for 5 hours or until fork
tender with a core temperature of 92°C, basting occasionally as it
cooks.
Once cooked carefully remove the lamb then pick out the lemon
& rosemary before blending the gravy until smooth.
Add the beans & chopped olives, pull the meat off the bone
& fold everything together.
serving suggestion
Serve in a variety of ways as simple as with warm flatbreads or
crusty bread, minted new potatoes or a fresh cous cous salad.