Braised lamb shoulder on white bean and tomato stew recipe

Lamb Pre heat oven to 200°C. Heat a heavy bottomed pan, add a little oil and seal the seasoned lamb over high heat on both sides.

Bring stock to the boil and pour over the lamb in a baking dish. Add a couple of bay leaves and a sprig or two of rosemary.

Cover with foil and cook in the oven until soft and tender. This will take about 3.5 hours.

Remove meat and strain liquid into a separate container. Cool and refrigerate.

White bean and tomato stew Drain beans, rinse, place in a saucepan cover with cold water, add a little salt. Bring to the boil and simmer until tender. Strain.

Sweat onions, herbs and garlic in a little oil until the onions are soft and translucent. Add chopped tomatoes and cook over a high heat till boiling, stirring often. Turn down to a simmer and cook until thick and sauce like. The time depends on how watery the tomatoes are.

Combine enough tomato sauce with the white beans to make a rich bean stew.

To serve Remove the solid fat from the top of the stock. Place stock in a saucepan and bring to the boil. Pour half over the lamb, in a baking dish and heat the lamb in a moderate oven for about 30 minutes, until hot and tender. Reduce the other half of the stock by half and mix in with the hot bean stew.