Name: Slow-cooked lamb shoulder with tomato and beans
Prep time: 10 min
Cook time: 280 min
Total time: 290 min
Yield: 1
Ingredients: 9.20 gm olive oil; 2kg Lamb Shoulder Roast Bone-In; 1 red onion, cut into wedges; 250ml red wine; 250ml chicken stock; 1 garlic bulb, halved; 6 sprigs fresh thyme; 3 sprigs rosemary; 350g pkt mixed medley tomatoes; 2 x 400g can cannellini beans, rinsed, drained; Rosemary sprigs, extra, to serve; Thyme sprigs, extra, to serve; Crusty bread, to serve

Slow-cooked lamb shoulder with tomato and beans

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Prep Time:
10 minutes

Cook Time:
280 minutes

Total Time:
290 minutes

Indulge in succulent slow-cooked lamb with a bold red wine sauce, perfect with crusty bread.

Ingredients:

2kg Lamb Shoulder Roast Bone-In
1 red onion, cut into wedges
250ml red wine
250ml chicken stock
1 garlic bulb, halved
6 sprigs fresh thyme
3 sprigs rosemary
350g pkt mixed medley tomatoes
2 x 400g can cannellini beans, rinsed, drained
Rosemary sprigs, extra, to serve
Thyme sprigs, extra, to serve
Crusty bread, to serve

Instructions:

Preheat the oven to 150C while heating oil in a large frying pan over medium-high heat. Season the lamb and cook for 5 minutes, or until beautifully browned. Transfer the lamb to a spacious roasting pan.
Lower the heat to medium and sauté the onion for 3 minutes until it becomes soft. Pour in the wine and stock and bring the mixture to a boil. Season it to taste. Pour this onion mixture over the lamb, then add garlic, thyme, rosemary, and tomatoes. Cover the pan tightly with foil and roast for 3 and a half hours. Add the cannellini beans during the last 30 minutes of cooking. The dish will be ready when the lamb is tender.
Accompany the lamb with crusty bread.

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