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Slow-cooked lamb with shallots, fennel and broad beans
Fruit and vegetables
4
garlic
cloves, each cut into 3 slices
12 echalion
shallots
, peeled with the roots kept intact
1
fennel
bulb, thickly sliced
1 tbsp chopped fresh
thyme
150g/5½oz
broad beans
, double podded
2 tbsp roughly chopped fresh
parsley
Tins, packets and jars
500ml/18fl oz
chicken stock
75g/2½oz
anchovies
preserved in salt, roughly chopped
1 tbsp
Dijon mustard
Cooking ingredients
3 tbsp light
olive oil
1 tbsp
white wine vinegar
2
bay leaves
1 tbsp pastis (or 2 tsp toasted
fennel seeds
)
sea salt and freshly ground
black pepper
Meat, fish and poultry
1 whole
lamb shoulder
(about 2kg/4lb 8oz), trimmed of excess fat
Other
300ml/10fl oz dry
white wine
Back to recipe
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