Ingredients
1 Lamb shoulder, bone in.
1 tablespoon olive oil for searing the lamb, additional tablespoon added to pot
1 x 400 gram tin chopped tomatoes
2 x 400g tins cannellini beans
4 sprigs rosemary
4 bay leaves
4 sprigs of thyme
4 cloves garlic
4 cups water
salt & pepper to taste
Preparation
Preheat the oven to 180C
Sear the lamb over high heat then place in a large heavy casserole pan
Add the remaining ingredients, except the cannellini beans, cover, and put into the oven.
Cook for 2 - 3 hours minimum. Check for seasoning occasionally, and add additional water if required.
Add the cannellinni beans 30 mins before you are ready to serve.
Plate in rimmed bowls, sprinkle with some of the fresh herbs and a drizzle of olive oil. Serve with crusty bread
