2 tablespoons |
olive oil |
1 |
large onion, thinly sliced |
2 |
garlic cloves, crushed or finely chopped |
1kg |
boneless lamb shoulder, if buying bone-in you’ll need to buy about 1.3 kg |
250ml |
red wine |
or |
vegetable stock |
or |
water |
800g |
tinned diced tomatoes |
1 teaspoon |
dried oregano |
800g |
tinned cannellini, drained and rinsed, optional |
|
see method for ingredients |
|
green beans, peas or other green vegetable, to serve |
1 small handful |
mint leaves, roughly torn, optional |