Slow-Cooked Lamb Shoulder with White Beans and Rosemary

Slow-Cooked Lamb Shoulder with White Beans and Rosemary : A fall-apart lamb shoulder you can pull with a spoon, served over white beans scented with rosemary.

• 6 servings
• Preparation 20 min
• Cooking 100 min
• Total 120 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : slow-cooked lamb shoulder

• 900 g boneless lamb shoulder
• 2 onions
• 3 cloves of garlic
• 20 g olive oil
• 400 g crushed tomatoes
• 300 ml vegetable broth
• 2 sprigs of rosemary
• 400 g cooked white beans
• 2 tsp salt

Preparation : slow-cooked lamb shoulder

1. Chop the onions and garlic. 5 secspeed 5
2. Add the oil and saute. 3 min100°Cspeed 1
3. Add the tomatoes, broth, rosemary and salt.
4. Place the lamb shoulder, cut into large pieces, in the simmering basket and set it in the bowl.
5. Cook slowly. 80 min95°Cspeed 1reverse
6. Lift out the basket, add the drained beans to the sauce and heat through. 10 min95°Cspeed 1reverse
7. Shred the meat and serve it over the beans.

Storage: 3 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 120 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.