Slow Cooked Lamb with Cannellini Beans

Ingredients

• 800 g diced lamb shoulder, cut into 4cm chunks
• 1 tsp dried oregano
• 2 tbsp olive oil
• 200 ml lamb stock
• 1 x 400g tin chopped tomatoes
• 1 tbsp tomato purée
• 4 garlic cloves, thinly sliced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 large onion, sliced into half-moons
• 150 ml dry white wine
• 2 x 400g tins cannellini beans, drained and rinsed
• fresh flat-leaf parsley, chopped, to serve
• Dressed rocket salad with shaved parmesan, to serve
• Crusty ciabatta, to serve

Method

1. Preheat your oven to 160°C/140°C fan. Pat the lamb chunks dry with kitchen paper and season generously with salt and pepper. Heat the olive oil in a large ovenproof casserole over a high heat and sear the lamb in batches until well browned all over, around 3 minutes per side. Set aside.
2. Reduce the heat to medium, add the onion to the casserole and cook for 5 minutes until softened and translucent. Add the garlic and oregano and cook for 1 minute more until fragrant, then stir in the tomato purée for another minute until it darkens slightly.
3. Pour in the white wine and let it bubble energetically for 2 minutes, scraping up any caramelised bits from the base of the pan.
4. 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 more stock if needed.
5. Bring to a simmer, then cover tightly and transfer to the oven. Braise for 1 hour 30 minutes, turning the lamb halfway through. The meat should be nearly falling apart when prodded with a fork.
6. 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.
7. Fish out the herb sprigs, drizzle with a little extra-virgin olive oil and scatter generously with parsley. Serve straight from the pot with crusty bread or soft polenta to catch every last bit of sauce.