French Braised Lamb and Beans

Good Pair Days (Roos Michels) -
  • 280g haricot beans, soaked overnight and drained
  • 2 onions, 1 chopped, 1 quartered
  • 3 carrots, 1 halved lengthways, 2 finely chopped
  • 2 celery stalks, 1 chopped, 1 halved
  • 2 bay leaves
  • Bunch of parsley, chopped
  • 6 peppercorns
  • 2 tbsp oil
  • 1 kg lamb shoulder, cut into chunks
  • 4 chopped garlic cloves
  • 400g tin of chopped tomatoes
  • 1 tbsp tomato paste
  • 400ml lamb stock
  • Pop the beans in a saucepan and cover with the water. Add the quartered onion, the halved carrot and the halved celery, along with the bay leaves, peppercorns and parsley stalks. Boil, then simmer for 40 mins until soft. Drain and reserve the cooking liquid, discarding the carrot, celery and onion. Meanwhile, heat half the oil in a casserole and brown the lamb all over. Set aside on a plate, then reduce the heat and soften the chopped onion, celery and carrot for a few mins. Add the garlic and cook for 2 mins more.
  • Return the meat to the pan along with all the rest of the ingredients, except the beans. Simmer on low - covered - for 2 hours. Add the beans about 45 mins before the end, and stir regularly. Remove the lid for the last 30 mins of the cooking time, season well, then scatter with parsley leaves and serve.
2 hrs 30 mins
6 serving