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Autumn
Main
Saffron Roasted Cauliflower
with whipped feta & pomegranate
1h 15m·Easy·Serves 4
4.9
VegetarianGluten-Free
WinterMain
Slow-Cooked Lamb Shoulder
with anchovy, rosemary & white beans
A whole lamb shoulder, pushed full of anchovies and rosemary, braised low and slow until it falls from the bone at the gentlest touch. The anchovies melt away completely, leaving behind a deep, resonant savouriness you cannot quite identify but cannot stop eating. White beans soak up every drop of the braising juices.
30 minPrep Time
4h 30mCook Time
5hTotal
6Serves
MediumDifficulty
January 2024Published
Ingredients
Serves 6
2kgbone-in lamb shoulder
8 filletsanchovies in oil
6 sprigsrosemary
1 headgarlic, cloves peeled
500mldry white wine
400mlchicken or lamb stock
2 × 400g tinscannellini beans, drained
400g tinchopped tomatoes
3 tbspolive oil
to tastesalt & pepper
Gluten-FreeDairy-Free
Method
1
Preheat oven to 160°C. Use a small sharp knife to make 16–20 deep incisions all over the lamb. Push an anchovy fillet and a small rosemary sprig into each hole.
2
Season the lamb generously all over. Heat olive oil in a large casserole and brown the lamb on all sides over high heat, about 10 minutes total. Remove and set aside.
3
Soften the garlic cloves in the same pot for 2 minutes. Deglaze with the wine, scraping up the browned bits. Add stock, tomatoes and remaining rosemary.
4
Return the lamb to the pot. Cover tightly with a lid and braise in the oven for 3½ hours until completely tender and pulling away from the bone.
5
Add the drained beans to the braising liquid around the lamb, return to the oven uncovered for 20 minutes. Rest for 15 minutes before serving with crusty bread to mop up the juices.
Recipe by Luca Ferrante · Published January 2024
