I would like to acknowledge Jennifer Paterson of The television series ‘Two Fat Ladies’ for the inspiration for this recipe.  The show has special meaning in my heart.

Photos here are with this being cooked in a cast iron casserole dish however I have cooked it in a camp oven.

This is one of the tastiest lamb casseroles I have ever eaten and I really do love those butter beans.

Ingredients
1 Shoulder of lamb with the bone in
2 Two large chopped onions
2 Tins butter beans, drained and rinsed
1 Tin crushed tomatoes
3 Tablespoons tomato paste
450 ml of your favourite white wine. (I used a chardonnay)
5 Bay leaves
6 Large whole garlic cloves
Small handful of whole black peppercorns

Method
Place shoulder in large pot or camp oven. Layer over the onions, beans and tomatoes then add all of the other ingredients.  Add the ingredients in order and do not stir. You can add a little water if necessary to have the liquid just about covering the meat.

Place in a medium heat (around 160 degrees and cook for three and a half hours.

Remove the bones from the lamb.  They should just slide out.  Shred the meat with a couple of forks then stir it through the remaining ingredients.

I served this with some fresh made crusty bread sticks and mashed potato.

Hi Derek
That looks YUM. Thanks for the photos
Kev