• 1 shoulder of lamb, bone in
• 8 anchovies
• 4 cloves of garlic
• 1 tsp salt
• ¼ cup Red Island High Heat Stable Extra Virgin Olive Oil
• 1 onion thinly sliced.
• 3 cups butter beans, washed and soaked
• 2 cups chicken stock
• 2 tsp fresh oregano
• 3 sprigs of rosemary
Preheat oven to 140 degrees celsius, no fan.
Start this recipe by making the anchovy oil. In a mortar and pestle add the Red Island High Heat Stable Extra Virgin Olive Oil, garlic, anchovies, salt, and lemon zest and pound until well combined.
In a large oven proof dish place the butter beans, rosemary and oregano into the base.
Completely cover the lamb shoulder in half of the anchovy oil and place the lamb shoulder on top of the beans in the baking dish. Add the chicken stock to the dish and cover in baking paper then alfoil and place into the oven and cook covered for 3.5 hours.
Remove the cover from the lamb shoulder and spread the remaining anchovy oil over the shoulder and place the shoulder back into the oven and increase the temperature to 180 and cook for a further hour uncovered.
The lamb shoulder should be meltingly tender by this stage. Remove from oven and rest for 15 minutes before serving.