Name: Slow roasted sicilian-style lamb
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 2 kilogram lamb shoulder, bone removed, shank attached; 1 red onion, cut into wedges; 1/4 cup chopped sage; 1/2 cup chopped flat leaf parsley; 3 garlic cloves, finely chopped; 2 400 gram cans cannellini beans, rinsed, drained; 1 cup (250 millilitres) dry white wine; 1 cup (70 gram) coarse fresh breadcrumbs; 2 tablespoon grated parmesan; 2 tablespoon olive oil; 2 tomatoes, cut into wedges

Ingredients

2 kilogram lamb shoulder, bone removed, shank attached

1 red onion, cut into wedges

1/4 cup chopped sage

1/2 cup chopped flat leaf parsley

3 garlic cloves, finely chopped

2 400 gram cans cannellini beans, rinsed, drained

1 cup (250 millilitres) dry white wine

1 cup (70 gram) coarse fresh breadcrumbs

2 tablespoon grated parmesan

2 tablespoon olive oil

2 tomatoes, cut into wedges

Method

1.Preheat oven to 180°C/160°C fan-forced. In a large, deep baking dish, place lamb, onion, herbs, garlic, beans and wine. Season well with freshly ground pepper. Scatter over breadcrumbs and parmesan. Drizzle with oil.

2.Cook, basting every 30 mins, 1 1/2-2 hrs, until tender and breadcrumbs form a golden crust. Add tomato 45 mins into cooking time. Cover pan loosely with foil and rest lamb and vegetables 10-15 mins.

3.Carve lamb into thick slices and serve with onion, tomato and beans.

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Ingredients

Method

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