Slow-cooked Lamb Shoulder with White Beans & Salsa Verde Mayonnaise
- 24 hrs
This is a favourite of head chef Gaven Fuller: “A lovely, rustic, slow-cooked and warming stew that really showcases the lamb."
FOR THE LAMB
4 tablespoons olive oil, plus a little extra to finish
FOR THE BEANS
150g dried white beans
Mix 2 tablespoons of the oil with the garlic, thyme and salt and pepper and then rub all over the lamb. Leave to marinate overnight in the fridge.
Soak the beans in cold water overnight, too, then drain.
The next day, preheat the oven to 160 °C/gas 3.
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 minutes, until the vegetables have softened but are not coloured.
Add the tomato purée 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. 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 minutes 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 minutes, 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.
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