Braised shoulder of lamb with fresh peas, butterbeans & white wine
Not got your Sunday lunch planned yet? This lamb shoulder dish could be just what you're looking for!
- Preparation: 15 mins
- Cooking: 150 mins
- Serves: 4
What you need:
- 1/2 a shoulder of lamb on the bone
- Salt and pepper
- 4 shallots, chopped
- 2 small carrots chopped
- 3 cloves of garlic, sliced
- 200ml white wine
- 400g tin of chopped tomatoes
- 2 bay leaves
- 400ml lamb stock
- 400g tin of butter beans, drained
- 150g peas, shelled (approx. 500g unshelled)
- 1 small courgette, sliced
What you do:
- Preheat the oven to 180°C / 350°F.
- Put the lamb in a deep roasting tray, season with salt and pepper and place in the oven for 30 minutes.
- Remove the lamb from the oven and leave to cool for a few minutes, and then remove the lamb from the tray.
- To the tray add the shallots, carrots, garlic, white wine, chopped tomatoes, bay leaves and lamb stock, season with salt and pepper and mix together.
- Place the lamb on top and cover well with tin foil and put back in the oven for 1- 1 1/2 hours.
- Remove the lamb from the oven and mix in the butter beans, peas and courgette, recover with foil and cook for a further 30 Remove the lamb from the oven, when the lamb is ready it should fall away from the bone.
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British beans and peas
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