1/2

2/2

100%

By Tanya Thomas

Lamb with Flageolet Beans

Name: Lamb with Flageolet Beans
Prep time: 10 min
Cook time: 2 h 45 min
Total time: 2 h 55 min
Cuisine: European, Mediterranean
Ingredients: 1 large onion, peeled and finely chopped; 400g of lean lamb shoulder, cubed; 1 stick celery, finely chopped; 2 medium carrots, scrubbed and cut into batons; 1 parsnip, peeled and cut into batons; 6 cloves of garlic, unpeeled; 125ml of red wine; 1 can of chopped tomatoes; 250ml of lamb stock, or beef or vegetable; 1 tsp dried mixed herbs; 1 can of flageolet beans, in water - no need to drain; Small bunch of fresh chopped parsley

7 steps

Prep:10minCook:2h 45min

A rich stew of lamb, vegetables and beans cooked slowly, so that the lamb is tender and moist. Great served with oven-baked jacket potatoes and broccoli or spring greens. This recipe is easily doubled to feed a crowd and can be adapted to cook in a slow-cooker.

Updated at: Thu, 17 Aug 2023 10:02:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories487.7 kcal (24%)

Total Fat4.7 g (7%)

Carbs56.7 g (22%)

Sugars6.8 g (8%)

Protein45.1 g (90%)

Sodium1677.7 mg (84%)

Fiber28 g (100%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1onion

large, peeled and finely chopped

400glean lamb shoulder

cubed

1 stickcelery

finely chopped

2carrots

medium, scrubbed and cut into batons

1parsnip

peeled and cut into batons

6 clovesgarlic

unpeeled

125mlred wine

1can of chopped tomatoes

250mllamb stock

or beef or vegetable

1 tspdried mixed herbs

1 canflageolet beans

in water - no need to drain

parsley

fresh, chopped

Instructions

Step 1

Preheat the oven to 160 degrees/gas mark 3.

Step 2

In a large, lidded oven-proof casserole pan, gently fry the lamb and onions together on the hob on medium heat for about 15 minutes until the lamb is browned and the onions are softened.

Step 3

Add all of the remaining ingredients to the pan except for the beans and parsley. Add an additional 250ml of water. If cooking in a slow cooker there is no need to add this additional water. Stir well and put the lid on.

Step 4

Transfer the pan to the oven and cook for 2 hours. Stir the stew after an hour, adding a little extra water if it looks too dry.

Step 5

After 2 hours add the beans and most of the parsley. Stir. Add a little extra water if needed.

Step 6

Return the pan to oven for a further 30 minutes.

Step 7

Check the seasoning and garnish with the remaining parsley. The meat and vegetables should be tender and the sauce should be rich and flavoursome. Serve.