Slow-Cooked Lamb Shoulder With Parmesan Butter Beans
Master the art of slow-cooking big hunks of meat using this one top tip. It involves a bit of everyday kitchen equipment you’ve all got kicking around.
Serves
6
2 kg
Lamb Shoulder
1 Bulbs
Garlic
1 tbsp
Olive Oil
4
Onions
500 ml
Chicken Stock
200 ml
White Wine
15 g
Rosemary
15 g
Dried Oregano
15 g
Sage
705 g
Drained Butter Beans
100 g
Parmesan
120 ml
Crème Fraîche
1
Lemon
For The Caper + Spring Onion Salsa:
12½ g
Parsley
12½ g
Mint
4
Spring Onions
50 g
Anchovies in Oil
90 g
Capers
50 ml
White Wine Vinegar
2 tsp
Dijon Mustard
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.