Slow-Cooked Lamb Recipe with Peas, Broad Beans and Mint | olivemagazine

Ingredients

• 1 (around 2kg) lamb shoulder
• 50ml olive oil
• 100g butter
• 4 onions thinly sliced
• 8 cloves garlic crushed
• 70ml red wine vinegar
• 300ml dry white wine
• 300ml light chicken stock
• 2 sprigs rosemary
• 2 bay leaves
• 200g peas freshly podded
• 200g broad beans double podded
• 400g Jersey Royals cooked (boil until a knife goes through easily)
• a small bunch mint leaves picked and chopped to serve