It’s been a busy few days so it has taken me a while to get around to blogging this. I made it last Wednesday morning for my late night. It was from the web page of slow cooking recipes that my mother sent me a link to a while back. It’s very easy to do, and very tasty. Rather than using a single lamb shoulder as suggested I used about 500-600g of diced lamb.
A knob of butter
A good glug of olive oil
500g lamb shoulder (as I say, I used diced lamb shoulder)
1 leek, finely sliced
½ a large onion, finely diced
1 small carrot, peeled and finely diced
2 garlic cloves, finely chopped
3 slices of streaky bacon, roughly chopped
1x440g tin of chopped tomatoes
100ml of red wine
150ml of lamb stock
200g tinned flageolet beans
Salt and freshly ground black pepper to taste
1 bay leaf
Chopped fresh parsley for garnish (optional)
Heat a large saucepan over a medium heat and melt butter with the olive oil and sear the lamb joint (or pieces) all over until browned. Remove from the pan and put aside.
In the same pan add some more butter, or oil, if necessary and add the leek, onion and carrot. Cook, for about 10 minutes, stirring often, until softened.
Add the garlic and bacon. Cook for a few more minutes then add the tomatoes, red wine and stock.
Season to taste.
Bring to the boil. Once boiled add the contents of the saucepan to the slow cooker. Add the bay leaf and stir well.
Place the lamb on top along with any meat juices.
Cover and cook on low for approximately 6 ½ hours, stirring occasionally.
After 6½ hours add the flageolet beans and mix well. Cook for a further 90 minutes.
Serve garnished with the chopped parsley.