Mediterranean lamb shoulder

Ingredients for 4 servings:

• 2 kg lamb shoulder(s), with bone
• 800 g cannellini beans, white, from the can, with the liquid
• ¼ liter white wine
• 2 large onions, roughly chopped
• 10 shallots, coarsely chopped
• 6 tomatoes, quartered
• 3 tbsp tomato paste
• 10 garlic cloves, peeled and left whole
• 3 anchovies, in oil, drained
• Salt and pepper, black
• 2 bay leaves
• 3 rosemary sprigs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 15 minutes

Preheat the oven to 115 degrees C. Place the roast in a deep, ovenproof roasting pan with a lid. Top with the beans, wine, onions, shallots, tomatoes, and tomato paste, garlic cloves, anchovies, and salt and pepper. Add the bay leaves and rosemary sprigs and cover. Cover and braise in the oven for 4 hours, checking and stirring occasionally—it shouldn’t dry out! After 4 hours, increase the oven temperature to 220 degrees C and braise for another hour, stirring frequently. Serve very hot.