Sunday best

Three-hour shoulder of lamb

There is an art to braising and it results in the tenderest, most flavoursome meat you can imagine. In France, shoulders or legs of lamb are lingeringly braised for seven hours until they can be ‘carved’ with a spoon and fork, but for a half-shoulder or leg, three hours does it. I like to serve this on a bed of canned flageolet beans, drained and reheated with a little butter and a