1 shoulder of lamb, about 1.5kg
2 large onions, peeled and thinly sliced
12 shallots, peeled and halved lengthways
2 bay leaves
a few sprigs of rosemary
8 sage leaves
12 cloves garlic, peeled
300ml red wine
2 x 400g cans chopped tomatoes
juice of 1 lemon
2 tbsp anchovy paste
2 x 400g cans flageolet beans, drained and rinsed
salt & freshly ground black pepper
Preheat the oven to 140ºC
Place the onions, shallots, herbs and 10 of the garlic cloves in to a large flameproof casserole dish. Season generously with pepper but lightly with salt. Pour over the wine, tomatoes and their juice, and the lemon juice.
Make several incisions in the fleshy parts of the lamb with a small sharp knife. Thinly slice the 2 remaining garlic cloves and insert the slivers into the incisions. Season with pepper.
Smear the anchovy paste over the lamb, and then press the joint on to the onion mixture. Cover and cook for 4 hours in the oven.
Increase the oven temperature to 220ºC.
Remove the dish from the oven. Stir the flageolet beans into the onion mixture and baste the lamb with juices.
Return the dish to the oven, uncovered, and cook for a further 30-40 minutes.
Serve directly from the dish, carving the meat in chunky pieces. Serve with green beans and mashed potato.