Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 1/2 pound Lamb cut into 1in chunks

  3. 8 Ounces Pork belly cut into 1 in chunks

  4. 6 Ounces Dried cannellini beans

  5. 1 Olive ciabatta

  6. 2 Spanish onions

  7. 24 Cloves garlic

  8. Olive oil

  9. 2 tins anchovy fillets

  10. 3/4 pint Red wine

  11. 284 milliliter fresh chicken stock

  12. Green vegetable

  13. French bread to serve

  14. Salt & pepper

Instructions Jump to Ingredients ↑

  1. You will need a large frying pan and an earthenwarecasserole with a lid.

  2. Preheat the oven to gas mark 2 300øF 150øC.

  3. Start the recipe the day before it is needed by bringingthe beans to the boil in plenty of water (do not addsalt) and simmering for 10 minutes. Drain the beans anddiscard the cooking water. Put the beans back into atleast 4in of fresh, cold water and leave them to soakovernight.

  4. Reduce the ciabatta loaf to rough breadcrumbs. Peel theonions and chop into 1/2in pieces. Peel all 24 garliccloves - boring but worth it in the end! Pour in enougholive oil to cover the bottom of a large, heavy fryingpan and sautâ the onions (not the garlic) over a mediumheat for about 15 minutes until they have taken on somecolour. Using a slotted spoon, remove the onions fromthe pan and put into a large earthenware casserole.

  5. Sprinkle salt lightly and grind black pepper lavishlyover the chunks of lamb. Add some more olive oil to thefrying pan, turn the heat up high and in 2 or 3 batchessear the lamb cubes quickly on all sides. Remove eachbatch to the casserole as soon as it has browned. Youmight need to add a little more oil to the frying pan asyou go along, but remember to heat it well before addingthe lamb. Once all the lamb has been browned, put thefrying pan to one side for a moment while you add thegarlic clove and whole anchovy fillets to the casserole,tucking them well down into the layers of meat.

  6. Return the frying pan to a high heat and 'deglaze' it byadding the red wine and bringing it to a fast boil for 3minutes, while vigorously scraping all the brownedsediment into the wine. Now add the stock and continuecooking for a further 2 minutes after the liquid returnsto the boil. Now pour everything from the pan into thecasserole. Give it a good stir, put the lid on and placein the slow preheated oven for about 2 hours, until themeat and beans are both very soft and tender.

  7. When the casserole is cooked remove it from the oven andturn the grill on to a high setting. Dredge thebreadcrumbs over the lamb in a thick layer and trickle alittle olive oil over the top. Place under the grillfor a minute or two until you have a golden brown crust.

  8. Serve with a crisp green vegetable and warm frenchbr


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