Ingredients
- 1 x Shoulder lamb, about 4 pounds
- 2 can Haricots verts
- 1/2 pt White wine
- 2 lrg Onions
- 10 x Shallots
- 6 x Tomatoes, quartered
- 3 Tbsp. Tomato puree
- 10 x Cloves garlic peeled, whole
- Black peppercorns
- Salt
- 2 x Bay leaves
- 3 x Branches rosemary
Description
Put Shoulder Into Large Ovenware Pot. Cover With Haricots Verts, The Liquid, The Wine, Onions And Shallots Roughly Minced, The Tomatoes, Tomato Puree, The Garlic, Crushed…
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