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

Serves 4
Preparation time: 15 minutes
Cooking time: 2.5 hours


Half 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


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.

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