Slow Cooked Lamb Shoulder on White Beans and Root Vegetables

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I am a huge fan of Kitchen By Mike in Alexandria and of course his cookbook and his products, which we sell at the the Gourmet Grocer. One of my favourite recipes from his cookbook, is the Lamb Shoulder With White Beans, it is simply delicious! We make this all the time and is a great winter warmer. In the book the recipe calls for soaking white beans, which I never have the time for and always forget, so I add a tin of cooked wash beans in the last 30 mins of cooking time and it is every bit as delicious. I hope you enjoy this recipe as much as we do! Enjoy ;0)

Ingredients
15g duck fat
1X 2 kilo lamb shoulder on the bone
450g pork belly, skin on, cut into strips
1 small onion diced
1 large carrot diced
1/2 small swede, diced
1 small leek, cut into quarters lengthways the sliced
200 ml white wine
1 ltr chicken stock
1 bay leaf
200g kale, well washed, stems chopped and leaves shredded
400g tin white beans
350g waxy potatoes (such as nicola) diced
handful of flat leaf parsley leaves chopped
handful of marjoram leaves chopped
5 garlic cloves, crushed
salt flakes and freshly ground white pepper
8 thick slices sourdough bread
150mls extra virgin olive oil

Heat the duck fat or oil in a large flameproof casserole, or heavy based roasting tin, over medium-high heat and sear the lamb shoulder on all sides until well coloured. Remove the lamb, then add the pork, onion, carrot, swede and leek and saute until lightly coloured. Add the wine and simmer until reduced by half.

Return the lamb and pour in enough stock to cover the vegetables by about 2cm. Add the bay leaf, then cover with baking paper and simmer gently for 2 hours, until the meat is falling off the bone.

When the Lamb is done add the kale, potato and parsley and cook for a further 30 mins or until the potato is just cooked. Add the marjoram and garlic, then taste and adjust the seasoning if necessary. Take off the heat and let rest for 20 mins . Shred the lamb and return to the casserole tin. Serve in bowls with chunks of crusty bread and garnish with a sprig of fresh marjoram for decoration. Enjoy.

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