
Nutrition and extra info
- Freezable
- Easily halved
Nutrition: per serving
- kcal397
- fat20g
- saturates8g
- carbs19g
- sugars8g
- fibre6g
- protein38g
- salt1.15g
Ingredients
- 1 tbsp vegetable oil
- 500g cubed stewing lamb
Lamb
laamA lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 1 onion, thickly sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, thickly sliced
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 leeks, thickly sliced
Leek
lee-kLike garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 400ml hot vegetable or chicken stock
- 1 tsp dried rosemary or 1 fresh sprig
Rosemary
rose-mar-eeRosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 400g cannellini bean, rinsed and drained
Cannellini bean
can-a-leen-ee beenSlightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- crusty bread or boiled potatoes to serve (optional)
Method
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.
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.
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