Name: Slow-roasted Lamb Shoulder with Fennel and White Beans
Cook time: 4 h 10 min
Yield: 6
Ingredients: 3 fennel bulbs, sliced into chunky wedges; 200g shallots, peeled and halved; 2-2.5kg lamb shoulder; 4 garlic cloves, sliced thickly; 200ml dry white wine; 200ml lamb stock, made using one stock pot; 130g diced pancetta; 1 x 570g jar of white beans; 8 sage leaves, thinly sliced; 50g crème fraîche; 60g caperberries; Roasted Jersey Royals, to serve

VMG Recipes