This comforting French winter dish, is a very much loved family classic in the Pyrenees region. The cut used in this recipe is lamb shoulder as it gives a beautifully tender result.

Serves
4-6

Preparation

25min

Cooking

2hr
10min

Skill level

Mid
By
Average: 3.4 (42 votes)

Ingredients

  • 20 g butter 
  • 50 g streaky bacon, diced 
  • 3 sprigs thyme, chopped 
  • 1 kg boneless trimmed lamb shoulder, cut into 12 pieces
  • 1 small onion, diced 
  • 4 garlic cloves, crushed 
  • 1 bay leaf 
  • salt and freshly ground black pepper 
  • 60 ml (¼ cup) dry white wine 
  • 2 tomatoes, diced 
  • 400 g cooked white beans, drained 
  • 4 tbsp chopped parsley 
  • 80 g coarse fresh breadcrumbs

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.

Instructions

Heat the butter and bacon in a wide heavy-based saucepan over high heat. Add the thyme and stir well. Add the lamb pieces and brown the lamb on all sides for a few minutes.

Add the onion, garlic and bay leaf and season with salt and pepper. Cook for 4-5 minutes to lightly brown the onion.

Add the wine, bring to the boil, then add the tomatoes. Cover with foil and a lid and cook over low heat for about 1½-2 hours until the meat is tender. Stir the stew a couple of times during the cooking to make sure it doesn't stick.

When the meat is cooked, add the beans. Stir gently and reheat for a few minutes. Transfer the stew to a wide gratin dish and sprinkle the top with the chopped parsley and breadcrumbs.

Place under a hot grill and leave for a few minutes until golden brown. Serve immediately but take care as it's very hot.

 

Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.

 

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