This was absolutely lambilicious, and there was no added salt or sugar, other than the tomato puree and Tomate vinegar base.
A half pound of Arethusa cranberry beans were soaked overnight, drained, and added to a heavy pot with a sliced onion and 5 whole cloves of garlic. Then, two lamb shanks and two lamb shoulder steaks from Willow Hill Farm were added.
One half bottle of Tomate, and...
...one whole bottled of strained tomatoes went in. 300f oven for one hour, then turned down to 250f for 4 more hours, until the beans are cooked through and the meat falls off the bones.
(Those are lamb shoulder steaks pictured under all that sauce.)
This was rich, balanced, and the result tasted as though more effort was put into it. I love that.
