Shoulder Of Lamb

Shoulder Of Lamb

Shopping list:
- 1 carrot, peeled and diced
- 100g green beans, cut into shorter lengths
- 2 celery stalks, chopped
- 1 small red pepper, diced
- salt and freshly ground black pepper
- 1 x 700g short rib, deboned
- 500ml fresh white breadcrumbs
- 40ml grated Parmesan cheese
- 50ml beef stock
- 1 garlic clove, chopped
- 15ml chopped fresh parsley
- 1ml chopped fresh thyme
- 30ml olive oil
- 250ml red wine

How to cook:
1.Blanch the carrot, beans, celery and red pepper in salted boiling water for 2 minutes. Refresh immediately under cold water, drain and set aside. Pat the meat dry with paper towels and put it on a clean surface. Cover with clingfilm and beat it with a meat mallet until about 1 cm thick.
2.Rub the meat with salt and pepper on both sides.
3.Mix the blanched vegetables, breadcrumbs, cheese, stock, garlic and herbs, season the mixture with salt and pepper and spread it evenly over the piece of meat.
4.Roll up the meat, starting from the narrowest end. Secure with string.
5.Heat the oil in a heavybased saucepan and brown the meat all over.
6.Add the wine, reduce the heat and cook covered for about 2 hours.
7.Turn the meat occasionally, adding a little boiling water if necessary.
8.Remove the meat from the saucepan, wrap it in aluminium foil and leave it to rest for 15 minutes.
9.Reduce the liquid in the saucepan to make a sauce.
10.Carve the meat into slices and serve with roast tomatoes and fresh bread.