Name: A N's Slow Shoulder of Lamb
Ingredients: 1 Shoulder lamb; about 4 pounds; 2 cn Haricots verts; 1/2 pt White wine; 2 lg Onions; 10 Shallots; 6 Tomatoes; quartered; 3 tb Tomato puree; 10 Cloves garlic peeled; whole; Black peppercorns; Salt; 2 Bay leaves; 3 Branches rosemary

CATEGORY	CUISINE	TAG	YIELD
Meats		Uncatagoriz, Two fat lad	8	Servings

INGREDIENTS

1		Shoulder lamb; about 4 pounds
2	cn	Haricots verts
1/2	pt	White wine
2	lg	Onions
10		Shallots
6		Tomatoes; quartered
3	tb	Tomato puree
10		Cloves garlic peeled; whole
		Black peppercorns
		Salt
2		Bay leaves
3		Branches rosemary

INSTRUCTIONS

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.
Formatted by suechef@sover.net
Recipe by: TWO FAT LADIES #FL1A02
Posted to MC-Recipe Digest V1 #789 by Sue <suechef@sover.net> on Sep 18,
1997

A Message from our Provider:

“Guess who created pleasure. He might just know a thing or two . . .”