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Slow-cooked lamb shoulder with carrots and beer
Fruit and vegetables
2 large
onions
, cut into large chunks
3
celery
sticks, cut into large chunks
1 small
garlic
bulb, cut in half horizontally
2 large fresh
rosemary
sprigs
5
carrots
, peeled and cut into large chunks
Cooking ingredients
5 tbsp extra virgin
olive oil
4
bay leaves
½ tsp
fennel seeds
salt and freshly ground
black pepper
Meat, fish and poultry
1 whole
lamb shoulder
, on the bone (1.7–2kg/3lb 11oz–4lb 8oz)
Other
600ml/20fl oz
lager
Back to recipe
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