Breton Lamb
A hearty dish of braised lamb with creamy beans in a rich tomato sauce.
4
Servings
15
Prep (min)
120
Cook (min)
medium
Difficulty
Ingredients
-
Haricot beans or butter beans
–
2.0
tins
-
Onion
–
1.0
large
-
Carrots
–
2.0
-
Celery
–
1.0
stick
-
Bay leaves
–
2.0
-
Parsley
–
0.0
-
Olive oil
–
2.0
tbsp
-
Braising lamb
–
1.0
kg
-
Garlic
–
4.0
cloves
-
Cherry tomatoes
–
400.0
g can
-
Tomato purée
–
1.0
tbsp
-
Lamb stock or chicken stock
–
400.0
ml
Instructions
-
1
Heat the olive oil in a heavy-based casserole dish. Brown the lamb in batches over a high heat. Put each batch aside on a plate as you work your way through it.
-
2
Reduce the heat, add the chopped onion, celery, and carrot to the pot, and cook until it starts to take on a little colour. Add the garlic and cook for another couple of mins.
-
3
Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring it to a boil, reduce the heat to very low, and cover, then cook for 2 hrs.
-
4
Add the beans 45 mins before the end of cooking time. Stir the lamb around every so often. If the lamb looks dry, add some more water or stock.
-
5
Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce so you are left with soft lamb and creamy beans in a rich tomato sauce.
-
6
Check for seasoning and adjust with salt or pepper, scatter in the parsley, and serve.
Nutrition
Per serving