| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Two, Fat, Ladies |
1 |
servings |
INGREDIENTS
| 1 |
|
Shoulder of lamb; about 4 pounds |
| 2 |
lg |
Tins haricots verts |
| 1/2 |
pt |
White wine |
| 2 |
lg |
Onions |
| 10 |
|
Shallots |
| 6 |
|
Tomatoes; quartered |
| 3 |
tb |
Tomato puree |
| 10 |
|
Whole cloves garlic; peeled |
|
|
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.
Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved
Converted by MC_Buster.
Recipe by: TWO FAT LADIES SHOW #FL1A02
Converted by MM_Buster v2.0l.
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