For those last few cold days of the season, this recipe makes a nourishing and warming dish of slowly braised lamb with soothing butter beans and cleansing mint. It’s an easy, no-fuss one-pot-wonder and the end result is a satisfying, delicious meal.

This serves 4 people.

Ingredients:

  • 1 x 450g tin of butter beans, drained and rinsed
  • 600g of shoulder of lamb cut into 5cm cubes
  • optional – lamb bone ask your butchers (it adds a lovely depth of flavour)
  • 4 good-sized leeks, trimmed, washed and cut into 1cm thick rounds
  • 1 carrot, finely diced
  • 2 large garlic cloves, finely chopped
  • 1 large sprig of fresh thyme
  • 1 large stalk of fresh rosemary
  • 2 fresh bay leaves
  • 1 tablespoon plain flour
  • ½ glass of white wine
  • a handful of chopped fresh parsley
  • a handful of chopped fresh mint

Method: 

Oven at 160c.

Place a large, heavy-based casserole dish over a medium to hot heat and when the pan is good and hot, add a tablespoon of extra virgin olive oil.

When the oil is hot, add the cubed lamb shoulder (and add the bone is you are using). Let the meat brown and caramelise nicely all over.

When it is cooked, remove from the pan and set aside. Turn down the heat, add a little more oil if needed, and pop in your chopped leeks and carrots and season well with salt and pepper. Let the leeks cook down and soften for about 5 minutes.

Add the rosemary stalk, garlic and bay leaves and pull the leaves the off the thyme and add them to the pot too. Give the leeks a good stir and then add the tablespoon of flour. Stir well and let the flour cook for a couple of minutes. Now add the glass of white wine to deglaze the pan and make sure you scrap the base of the pan to release all the caramelised goodies stuck on the bottom.

Return the meat (and bone) to the pan, add the butter beans and enough water to cover the meat. Bring everything to the boil, cover, then pop in the oven and let everything gently braise for two hours.

You will know when the lamb is ready as you should be able to cut it with a spoon. Add the chopped parsley and mint and give the stew a good stir.

I like to eat this stew with creamy mashed potato and a watercress salad. As a little alternative to make the stew even more unctuous, add 100ml of double cream along with the herbs just before serving.

Made for My Baba by Fleur, at The Food Stork