Summary

Ingredients

• 2 kg lamb shoulder roast, on the bone
• 800 g beans (cannellini), white, from the can, with their liquid
• 0.25 liter ¼ white wine
• 2 onion (s), large, roughly chopped
• 10 shallot (s), roughly chopped
• 6 tomato (s), quartered
• 3 tablespoon tomato paste
• 10 cloves garlic, peeled and left whole
• 3 anchovies, drained in oil
• salt
• Black pepper, freshly grated
• 2 bay leaves
• 3 sprigs rosemary

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Instructions

1. Preheat the oven to 115 degrees C.
2. Place the roast in an ovenproof, deep frying pan with a lid. Place the beans, wine, onions, shallots, tomatoes and tomato paste, the garlic cloves, anchovies, and salt and pepper on top. Add bay leaves and rosemary sprigs and cover with the lid.
3. Cover and braise in the oven for 4 hours, check every now and then and stir - shouldn`t dry out! After 4 hours, raise the oven temperature to 220 degrees C and let it simmer for another hour, stirring frequently. Serve very hot.