Braised Breton lamb with tomatoes, haricot beans & rosemary

Braised Breton lamb with tomatoes, haricot beans & rosemary

From
Grains
Serves
6
Cooking time
165 mins
Photographer
Deidre Rooney

This old-fashioned and comforting dish is also lovely with pumpkin instead of carrot. A little Italian touch – a sprinkling of finely chopped parsley mixed with lemon zest and a couple of garlic cloves added at the end – is good too.

From the grocer

Ingredients

Quantity Ingredient
250g dried haricot beans, soaked overnight and drained
2 dried bay leaves
1 tablespoon olive oil
400ml lamb stock or water
400g tinned chopped tomatoes
salt and freshly ground black pepper

From the greengrocer

Quantity Ingredient
2 onions, peeled
8 flat-leaf parsley stalks, plus 2 tablespoons chopped parsley
4 garlic cloves
1 celery stalk, diced
1 large carrot, diced
2 rosemary sprigs

From the butcher

Quantity Ingredient
800g lamb shoulder, excess fat removed, cubed

Method

  1. Put the beans into a saucepan and cover with water. Cut 1 of the onions into quarters and add to the pan with the bay leaves, parsley stalks and garlic. Bring to the boil, reduce the heat and simmer for 45 minutes. Drain and reserve the cooking liquor.
  2. While the beans are cooking, roughly chop the remaining onion. Heat the olive oil in a heavy-based flameproof casserole over a high heat and brown the lamb in batches, making sure each piece is coloured all over. As each batch is cooked, remove and set aside. Add the chopped onion to the casserole dish with the celery and carrot and cook until well coloured.
  3. Return the lamb to the dish and add all the remaining ingredients except the beans. Bring to the boil, reduce the heat to very low and cover. The lamb needs to gently simmer for a total of 2 hours, but 45 minutes before the end of cooking, add the beans. The lamb should be quite wet at this stage, but add some of the reserved cooking liquor if you feel it is too dry. If the lamb is very wet once you have added the beans, cook uncovered for a while. Continue to cook until the lamb has had its full 2 hours of gentle simmering. Towards the end of cooking, season really well with salt and pepper. The beans should be soft and the lamb tender.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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