Hearty lamb stew

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1. Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
2. Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.

Per serving

397 kcalories, protein 38g, carbohydrate 19g, fat 20 g, saturated fat 8g, fibre 6g, sugar 8g, salt 1.15 g

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Ingredients

• 1 tbsp vegetable oil
• 500g cubed stewing lamb
• 1 onion , thickly sliced
• 2 carrots , thickly sliced
• 2 leeks , thickly sliced
• 400ml hot vegetable or chicken stock
• 1 tsp dried rosemary or 1 fresh sprig
• 400g cannellini beans , rinsed and drained
• crusty bread or boiled potatoes to serve (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 1 hr 40 mins

Ingredients

• 1 tbsp vegetable oil
• 500g cubed stewing lamb
• 1 onion , thickly sliced
• 2 carrots , thickly sliced
• 2 leeks , thickly sliced
• 400ml hot vegetable or chicken stock
• 1 tsp dried rosemary or 1 fresh sprig
• 400g cannellini beans , rinsed and drained
• crusty bread or boiled potatoes to serve (optional)

Per serving

397 kcalories, protein 38g, carbohydrate 19g, fat 20 g, saturated fat 8g, fibre 6g, sugar 8g, salt 1.15 g

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