Slow Cooked Lamb with Cannellini Beans
Burnished lamb and creamy cannellini beans glossed in a tomato-rich sauce, scattered with bright parsley and finished with a slow drizzle of green olive oil straight from the pot.
Ingredients
Serves 6- 800 gdiced lamb shoulder, cut into 4cm chunks
- 1 tspdried oregano
- 2 tbspolive oil
- 200 mllamb stock
- 1 x 400gtin chopped tomatoes
- 1 tbsptomato purée
- 4garlic cloves, thinly sliced
- 2sprigs fresh rosemary
- 2fresh thyme sprigs
- 1large onion, sliced into half-moons
- 150 mldry white wine
- 480 gdrained cannellini beans (from two 400 g tins), rinsed
- Fine salt, to taste
- 10 gflat-leaf parsley, chopped (optional)
- 300 grocket, for optional salad (optional)
- 1 tbspolive oil, for optional salad (optional)
- 15 mllemon juice, for optional salad (optional)
- 30 gshaved parmesan, for optional salad (optional)
- Black pepper, to taste
Method
- Heat the oven to 160°C/140°C fan. Pat the lamb dry and season. Heat 1 tbsp olive oil in a large ovenproof casserole over medium-high heat and brown half the lamb for 5–6 minutes, turning. Lift out and repeat with the remaining oil and lamb.
- Reduce the heat to medium, add the onion to the casserole and cook for 5 minutes until softened and translucent. Add the garlic, oregano and tomato purée and cook for 2 minutes.
- Pour in the white wine and let it bubble energetically for 2 minutes, scraping up any caramelised bits from the base of the pan.
- Return the lamb to the casserole with any resting juices. Add the chopped tomatoes, lamb stock, rosemary and thyme sprigs. The liquid should come about halfway up the lamb; top up with a splash of hot water if needed.
- Bring to a simmer, cover tightly and braise for 2 hours, turning the lamb halfway. Check it is tender when pierced with a fork; if still firm, continue for 15–30 minutes before adding the beans.
- Stir in the drained cannellini beans, pressing some of them gently against the side of the pot to help thicken the sauce. Return to the oven uncovered for 20–25 minutes until the top is lightly caramelised and the sauce has thickened around the beans.
- Remove the herb stalks. Taste and adjust the seasoning. Add the optional chopped parsley if using. For the optional salad, dress the rocket with its separate olive oil and lemon juice and add the shaved parmesan. Serve alongside.
- For freezing, cool the stew within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat until piping hot throughout. Make any optional salad fresh when serving.
Per serving
- kcal
- 549
- protein
- 29.3g
- fibre
- 6.3g
- carbs
- 19.1g
- fat
- 37.3g
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