Ingredients
- 300 g (10 1/2 oz/1 1/2 cups) borlotti (cranberry) beans or red kidney beans
- 1 kg (2 lb 4 oz) boned leg of lamb
- 1 1/2 tablespoons olive oil
- 2 bacon slices, rind removed, chopped
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 large carrot, chopped
- 500 ml (17 fl oz/2 cups) dry red wine
- 1 tablespoon tomato paste (concentrated purée)
- 375 ml (13 fl oz/1 1/2 cups) beef stock
- 2 large rosemary sprigs
- 2 thyme sprigs
- small thyme sprigs, extra, to garnish
Method
1. Put the beans in a bowl and cover with plenty of water. Leave to soak overnight, then drain well.
2. Preheat the oven to 160°C (315°F/Gas 2-3). Trim any excess fat from the lamb and cut the lamb into 3 cm (1 1/4 inch) pieces.
3. Heat 1 tablespoon of the oil in a large flameproof casserole dish. Add half the meat and toss over medium-high heat for 2 minutes, or until browned. Remove from the dish and repeat with the remaining lamb. Remove from the dish.
4. Heat the remaining olive oil in the casserole dish and add the bacon and onion. Cook over medium heat for 3 minutes, or until the onion is translucent. Add the garlic and carrot, and cook for 1 minute, or until aromatic.
5. Return the meat and any juices to the casserole dish, increase the heat to high and add the wine. Bring to the boil and cook for 2 minutes. Add the beans, tomato paste, stock, rosemary sprigs and thyme sprigs, return to the boil, then cover, place in the oven and cook for 2 hours, or until the meat is tender. Stir occasionally during cooking. Skim off any excess fat, remove the sprigs of herbs. Season and garnish with extra thyme sprigs to serve.
