Lamb and butterbean casserole
- Serves: 6-8
- Total time: 1¾ hours
- 1.5kg/3 1/4oz shoulder of lamb
- 2 x 400g/14oz cans of chopped tomatoes
- 2 x 400g/14oz cans of butterbeans, drained and rinsed
- 150ml lamb or chicken stock
- 2 carrots, chopped
- 1 onion, finely chopped
- 4 tbsp. olive oil
- Seasoned plain flour
- 1 bouquet garni
- Salt and freshly ground black pepper
- Chopped fresh parsley
This guest recipe is from one of two free cookery booklets written by the experts at Leiths School of Food and Wine, that will be included free with The Telegraph newspaper on the 15th and 16th September.
If shoulder of lamb is not available, you could use diced neck fillet instead which would take a little less time to cook.
To prepare ahead, complete the dish, then refrigerate or freeze. If frozen, defrost thoroughly before reheating.
- Preheat the oven to 150°C/300°F/Gas Mark 2.
- Trim the lamb of any excess fat, and cut into 2.5cm chunks.
- Heat 2 tablespoons of oil in a frying pan. Add the onion and sweat for 10 minutes or until soft, then add the carrots and cook until beginning to soften. Transfer to a casserole.
- Toss the lamb cubes in the seasoned flour and then heat the remaining oil in the frying pan. In batches, brown the cubes on all sides in the pan and transfer to the casserole. Add a little water to the pan, scrape to loosen any sediment and add this to the casserole with the stock.
- Add the tomatoes to the casserole, stir, and season with a little salt and pepper, and then add the bouquet garni.
- Cook in the oven for 1 1/2 hours, adding the butterbeans just for the last half hour of cooking. Remove the bouquet garni.
- Sprinkle with the parsley and serve, it would pair well with a fuller red wine like claret or rioja.