LAMB BRAISED WITH BEANS

Lamb is often celebrated at Easter, however it is becoming costly at the moment to keep up some traditions.  I shopped around to find some cheaper cuts of lamb, such as neck and shoulder.  They require more cooking but will become tender and flavorsome.  I also added some store bought tins of beans which add a wonderful creamy texture and they also soak up the flavours of the dish.  Beans/legumes are widely used throughout the world. They are packed with protein, inexpensive and can be added not only to dishes like this one, they are fantastic added to soups, salads and add a wonderful addition to most meals.

Preparation time - 20 minutes

Cooking time - 1 ½ hours

Skill - easy

Serves 6

Ingredients

2 -3 Tbsp olive oil 

1 kg lamb shoulder or neck, cut into chunks

2 onions, sliced into wedges

300g carrots, cut into finger length pieces

2 sticks celery, diced

1 eggplant, cut in half and cut into thick slices

4 garlic cloves, sliced thinly

2 bay leaves

2 tsp smoked paprika

1 tsp thyme fresh or dried

Pinch ground cinnamon

1 x 400g tin of tomatoes, crushed

400ml of beef stock

2 x 400g tin of cannellini or borlotti beans, drained and rinsed

Sea salt and freshly ground black pepper

100g fresh parsley, roughly chopped to serve

Extra virgin olive oil to serve (optional)

Method

Preheat the oven 170 C (150C fan-forced)

Using a suitable sized casserole or deep heavy based fry pan which can go on the stove top and oven is ideal but not essential.  I am just trying to keep the dishes to a minimum.

Add half the oil to the pan and heat over high heat.

Add the half the lamb and brown all over. Remove and repeat this process with the remaining lamb. Remove and set aside.

Return the pan to the heat and add the remaining oil.

Add the onion, celery and carrots, cook for a couple of minutes.

Add the eggplant and garlic, toss together with the onions etc.

Add the herbs and spices, cook out for a couple of minutes.

Add the seared lamb and any juices.

Add the tomatoes and stock, and allow to bubble away for a couple of minutes.  Stirring to remove any sediment that may be stuck on the base of the pan (this adds flavour).

Season well with salt and pepper.

Cover with a lid and place into the oven.  Cook for 45 minutes.

Remove from the oven, add the beans and stir to combine.

Return to the oven and continue cooking for a further 30 minutes.

Remove the lid and continue cooking for a further 15-20 minutes or until the lamb and vegetables are tender.

Taste and adjust seasoning if necessary. 

To serve, scatter over the chopped parsley and drizzle over a little extra virgin olive oil.