Épaule de mouton (ou de porc) farcie - Untested

From Monet's Kitchen by Claire Joyes, pg 140

Serves 6

4 Tbsps fresh breadcrumbs soaked in milk

1 slice bacon cut into lardons

2 Tbsps parsley, minced

3 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper

3lb boned shoulder of lamb or mutton or pork

1/2+1/2 tsp salt

1/2+1/2 tsp pepper

4 Tbsps fat (oil or lard or butter)

8 medium onions (about 3lbs), thinly sliced

3/4 cup small beans

4 potatoes (about 1 1/2 lbs), thickly sliced

1. Soak the breadcrumbs in milk until soft. Squeeze them dry.
2. In a medium bowl combine the stuffing ingredients: the breadcrumbs, chopped bacon, parsley, garlic, salt and pepper until uniform. Set aside.
3. Lay the deboned shoulder flat on a cutting board. Season with the first half of the salt and pepper, then spread the stuffing over it.
4. Roll up the meat and, using cotton butcher's twine or a strip of cheesecloth tie it firmly.
5. Melt the fat in a large pot with a lid, and brown the meat on all sides.
6. Add the onions, beans and potatoes. Season with the remaining salt and pepper. Add hot water to cover.
7. Pre-heat the oven to 350F. On the stovetop, put the lid on and bring to a boil.
8. Transfer to the hot oven and continue cooking for 2 hours.