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Slow-Braised Lamb with Flageolet Beans
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A wonderful flavour develops when shoulder of lamb is stewed with tomatoes. The acidity in the tomatoes mingles with the fat in the meat and results in a rich, full-flavoured gravy. Serve with green beans and mashed potato to soak it all up.
If freezing the lamb, prepare to the end of step 4, allow to cool, then freeze. Allow 24 hours to defrost in the fridge. Reheat, covered, at 150C, gas mark 2, for 30 minutes until piping hot, then continue from step 5 to finish.
This recipe was first published in January 2003.