Lamb and Butter Bean Stew with Root Vegetables

Method

Make it happen

1. 01

   Dust lamb with flour and seasoning and brown in oil in a large casserole.

2. 02

   Add onion and garlic and cook 5 minutes. Stir in tomato purée.

3. 03

   Add stock, carrots, parsnips, potatoes and rosemary; bring to a simmer.

4. 04

   Cover and cook in the oven at 160°C fan for 2–2½ hours until lamb is tender.

5. 05

   Add the butter beans for the last 10 minutes so they heat through without breaking up.

6. 06

   Remove rosemary stems, season and serve in bowls.