serves
4
prep
25 minutes
cook
1:30 hour
difficulty
Mid
serves
4
people
preparation
25
minutes
cooking
1:30
hour
difficulty
Mid
level
Ingredients
- 200 g dried cannellini beans
- 2 onions
- 200 g bacon
- olive oil
- 1 sprig thyme
- 1 sprig sage
- 200 g button mushrooms
- 1 small lamb shoulder (preferably spring lamb), chopped into large pieces
- flour, for dusting
- 1 cup dry white wine
- 1 x 400 g tin crushed tomatoes
- 1 litre stock (vegetable or a light chicken stock)
Soaking time: overnight
Instructions
Soak the cannellini beans overnight.
Drain beans, put them in a pot with fresh cold, salted water and simmer for 15 minutes, drain and put aside.
Meanwhile, chop the onion and the bacon and sweat them in a casserole dish with a little oilive oil, until softened. Add the fresh herbs and mushrooms and cook for a couple of minutes.
Dust the chopped shoulder of lamb with a little flour and quickly sear them in olive oil in a separate pan. Add to the ingredients in the casserole dish and pour in the white wine and allow to evaporate before adding the beans, the tomatoes and the stock.
Bring to a simmer and place in a moderate oven for about 45 minutes if using a young lamb (milk fed) or a little longer if the animal is older.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
