TUSCAN POT-ROASTED SHOULDER OF LAMB (CROCK POT)

Tuscan Pot-Roasted Shoulder of Lamb (Crock Pot) image

Provided by cookingpompom

Categories European

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 16

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1 tablespoon olive oil
1 1/2 kg lamb shoulder, bone removed and tied with string
3 large garlic cloves
12 small rosemary sprigs
115 g lean rindless bacon, chopped
1 onion, chopped
3 carrots, finely diced
3 celery ribs, finely diced
2/3 cup red wine
1 1/4 cups vegetable stock
14 ounces chopped tomatoes
3 sprigs fresh thyme
2 bay leaves
14 ounces cannellini beans, drained and rinsed
potato, to serve
crusty bread, to serve

Steps:

Heat the oil in a large frying pan and brown the lamb on al sides. Remove and stand until cool enough to handle.
While the lamb is cooling - add the bacon,onion, carrot and celery to the empty pan and cook until soft, transfer to the base of your croc pot. Add the red wine to the croc pot too.
Add the stock and tomatoes to the pot and season to your liking. Add the thyme and bayleaves submerging them in liquid.
Chop the garlic into quarters length ways. Make 12 deep incisions (use a paring knife) all over the lamb. Push a small peice of garlic and small spring of rosemary into each incision.
Place the lamb on top of the liquid in the croc pot. Plce the lid on top and cook on high for 4 hours.
Lift the lamb out of the pot and stir the beans into the remaining liquid. Return the lamb and dook for a further 1- 2 hours, or until the lamb is cooked and tender.
Remove the lamb from the croc pot and place on a plate and cover with foil for 10 minutes to let rest.
Remove the string from the lamb and carve the meat into thick slices. Remove the thyme and bay leaves from the pot. Carefully spoon off any fat from the remaining vegetables and liquid.
Spoon the vegetables and beans onto a warm serving plate, arrange the lamb over the top.
Serve with potatoes and crusty bread.