Slow-roast shoulder of lamb with garlic, anchovy and rosemary | Therapeutic Kitchen

Ingredients

• 3 garlic cloves crushed
• 4 anchovies fillets from a tin or jar
• 2 olive oil
• 2 tbsp vine-ripened tomato paste
• 2 tbsp balsamic vinegar
• 3 springs of rosemary, leaves of one chopped
• 1 ½ kg shoulder of organic lamb, trimmed
• 2 red onions, peeled and roughly chopped
• 175 ml red wine
• 100 g broad beans, double podded