Put shoulder into large ovenware pot. Cover with haricots verts, the liquid, the wine, onions and shallots roughly chopped, the tomatoes, tomato puree, the garlic, crushed peppercorns and salt to taste. Tuck in the bay leaves and rosemary. Cover the casserole and cook for 4 hours in a 275 degree oven, then increase the temperature to 425 degrees for 1 more hour. Have a look at it now and then to make sure it is not drying out. At the end of cooking the meat will fall off the bone. Serve in soup plates with bread and salad. Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: TWO FAT LADIES SHOW #FL1A02
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|Serving Size: 1 Serving (1491g)|
|Recipe Makes: 1|
|Calories from Fat: 40 (6%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 112.9mg||4 %|
|Potassium 3695.8mg||97 %|
|Total Carbohydrate 135.1g||40 %|
|Dietary Fiber 21.7g||87 %|
|Sugars, other 113.3g|
|Protein 21.1g||30 %|
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Calories per serving: 636
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