Lamb with Flageolet Beans

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.

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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.