December 24, 2013 by dgarnett2013
Slow-cooked lamb shoulder with white beans & salsa verde mayonnaise: A Love for Food by Daylesford
Serves 4. NOTE: START MARINADING LAMB & SOAKING BEANS THE NIGHT BEFORE.
For salsa verde mayonnaise recipe, click here.
For the lamb:
- 4 tabs olive oil, plus a little extra to finish
- 6 cloves garlic, chopped
- 1 tsp fresh thyme leaves
- sea salt & black pepper
- 1.5kg shoulder of lamb, boned and rolled
- 2 carrots, roughly chopped
- 1 large onion, chopped
- 1 leek, chopped
- 1 heaped tablespoon tomato puree
- 125ml red wine
- 1 litre good chicken stock
- salsa verde mayonnaise, to serve
For the beans:
- 150g dried white beans
- 25g butter
- 1 small onion, finely chopped
- 1 clove of garlic, crushed
- 1 carrot, finely chopped (about 5mm)
- 2 tabs chopped fresh parsley
- 1 tab chopped fresh tarragon
- 1 tab chopped fresh mint
- 150g baby spinach leaves, roughly shredded (chard also delicious)
- sea salt & black pepper
Mix two tabs of the oil with the garlic, thyme and salt and pepper and then rub it all over the lamb. Leave to marinade overnight in the fridge.
Soak the beans in water overnight, too, then drain.
The next day, preheat the oven to 160 degrees C.
Heat the rest of the oil in a casserole (one that has a lid), put in the lamb and brown on all sides, then lift out and keep to one side. Add the carrots, onion and leek and cook over a low heat for 5 mins, until the vegetables have softened but not coloured.
Add the tomato puree and the red wine and bubble up to reduce the liquid by half. Return the lamb to the casserole, add the stock, and pour in enough water to cover the meat (if it doesn’t quite cover it, then turn the lamb over half way through cooking). Bring to a simmer, cover and put into the preheated oven for about 3 hours, until the lamb is very tender.
Lift out the lamb from the casserole and keep to one side (reserving the cooking liquid).
To cook the beans, heat the butter in a large heavy-based saucepan. When it’s foaming add the onion and garlic and cook gently for 5 mins or until the onion is translucent. Add the carrot and the drained white beans and strain in the reserved cooking liquid from the lamb.
Bring to the boil, then turn down to a simmer for 30 – 40 mins, stirring occasionally, until the beans are tender. You may need to top up with a little water.
Remove from the heat and stir in the herbs and chopped spinach. Taste and season as necessary.
Return the cooked lamb to the pan over a low heat until heated through.
To serve, lift out the lamb and slice into 4. Spoon the beans and sauce into a warmed, shallow serving dish or platter. Arrange the lamb on top and drizzle with a little olive oil.
Serve with a bowl of salsa verde mayonnaise.
Eaten on Christmas Eve with the Pearsons.