Braised Shoulder of Lamb with Fresh Peas, Butterbeans and White Wine

You’ll need:

• ½ a shoulder of lamb on the bone
• Salt and pepper
• 4 shallots, chopped
• 2 small carrots chopped
• 3 cloves of garlic, sliced
• 200ml white wine
• 400g tin of chopped tomatoes
• 2 bay leaves
• 400ml lamb stock
• 400g tin of butter beans, drained
• 150g peas, shelled (approx. 500g unshelled)
• 1 small courgette, sliced

What to do:

1. Preheat the oven to 180°C / 350°F.
2. Put the lamb in a deep roasting tray, season with salt and pepper and place in the oven for 30 minutes.
3. Remove the lamb from the oven and leave to cool for a few minutes, and then remove the lamb from the tray.
4. To the tray add the shallots, carrots, garlic, white wine, chopped tomatoes, bay leaves and lamb stock, season with salt and pepper and mix together.
5. Place the lamb on top and cover well with tin foil and put back in the oven for 1-½ hours.
6. Remove the lamb from the oven and mix in the butter beans, peas and courgette, recover with foil and cook for a further 30 minutes.
7. Remove the lamb from the oven, when the lamb is ready it should fall away from the bone.