Roasted Lamb With Tomatoes And Cannellini Beans - cooking recipe

Ingredients

4 1/2 lbs lamb shoulder, bone removed, shank attached
1 None red onion, cut into wedges
2 tbsp chopped sage
4 tbsp chopped flat-leaf parsley
3 cloves garlic, finely chopped
28 oz can cannellini beans, rinsed, drained
1 cup dry white wine
4 oz coarse fresh breadcrumbs
2 tbsp grated Parmesan
2 tbsp olive oil
2 None tomatoes, cut into wedges

Preparation

Preheat oven to 350\u00b0F. Place lamb, onion, herbs, garlic, beans and wine in a large, deep baking dish. Season well with freshly ground pepper. Scatter with breadcrumbs and parmesan. Drizzle with oil. Cook, basting every 30 mins, for 1 1/2-2 hours, until meat is tender and breadcrumbs are golden. Add tomato after 45 mins. Remove from oven and cover loosely with foil. Let rest l10-15 mins. Carve lamb into thick slices and serve with onion, tomatoes and beans.