Ingredients
- 1 bone in shoulder of lamb
- 3 onions peeled & cut into wedges
- 4 cloves garlic crushed
- 300 ml chicken stock
- 400g chopped tomatoes (i like to use Mutti)
- Splash good vinegar, red wine or sherry
- Small bunch rosemary
- 1 lemon cut into wedges
- 250g pitted green olives roughly chopped
- olive oil to cook
- sea salt to taste
- Aleppo chili flakes to taste
- 1kg cooked haricot beans (from the jar)
Introduction
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.