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1
Preheat oven to 200C.
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2
Slice the garlic cloves into slivers and with a sharp knife make slits in the joint and push in a sliver of garlic.
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3
Repeat until you have used all the garlic.
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4
Rub salt and pepper into the joint.
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5
Place in a large baking dish and drizzle with the oil and white wine.
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6
Stick the bay leaves around the joint.
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7
Place in oven and cook for 10 mins then turn down oven to 180C and cook for 30 mins basting ocassionally.
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8
In the mean time peel the potatoes and cut into serving size if the they are very large.
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9
Top and tail the bean but don't cut them.
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10
Heat the crushed tomatoes adding the sugar, water and pimento berries.
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11
Remove baking dish from oven add the hot tomatoes along with the potatoes and beans.
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12
Return to the oven and cook for 1 hour.
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13
Again remove the baking pan from the oven and scatter around the risoni pushing it down into the sauce.
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14
Scatter the cheese.
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15
Cook a further 20-30 mins testing that the risoni is cooked through.
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16
Remove from the oven and lift out the joint and rest for 10 mins before carving.
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17
Put the baking pan back in the oven to keep warm while meat is resting.
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18
Plate up and serve with crusty bread.
