This recipe courtesy of Easy Living Magazine.
Comfort Food – Italian Style
Serves : 6 – Prep Time : 10 mins – Cook time : 4 hours – Cals per serving : 325 – Fat : 15.8g
Ingredients: 1 shoulder lamb (with bone); Olive oil; Boiling chicken or beef stock, or water; 3 cloves garlic, unpeeled; 3 sprigs thyme; 1 x 400g (13oz) tin chopped Italian tomatoes; 1 x 400g (13oz) tin cannellini or borlotti beans, drained.
- Heat the oven to 150oC (gas mark 2). Rub the lamb with a little olive oil and season well with salt and black pepper.
- Place the lamb in a roasting tin and add enough boiling stock or water to reach a depth of 5mm (¼ in), then add the garlic and thyme. Cover with foil and cook for about 3 ½ hours. Check every 30 minutes to make sure the stock hasn’t evaporated, adding more water if needed.
- Increase the oven temperature to 170oC (gas mark 3). Add the tomatoes and drained beans to the roasting dish and return to the oven, uncovered, for 30 minutes.
- Let the lamb rest in the juice for about 20 minutes. Remove the garlic and thyme. Skim off any fat and season to taste. Serve the juice with the lamb.