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For this recipe, Annie uses a smaller breed of lamb. Ask your butcher for either boned shoulder meat or even boned neck meat, both are delicious. It’s best to cook the lamb the day before for this recipe.

Serves
6
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Ingredients

Lamb
2 kg lamb shoulder or neck meat
2 lt veal or poultry stock
Salt and pepper
Oil
Rosemary and bay leaves

White bean and tomato stew
250g cannelini beans, soaked overnight
2 kg tomatoes, peeled, seeded and chopped
1 clove garlic
1 onion
3 tbs chopped parsley, oregano and basil

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

Lamb
Pre heat oven to 200°C. Heat a heavy bottomed pan, add a little oil and seal the seasoned lamb over high heat on both sides.

Bring stock to the boil and pour over the lamb in a baking dish. Add a couple of bay leaves and a sprig or two of rosemary.

Cover with foil and cook in the oven until soft and tender. This will take about 3.5 hours.
Remove meat and strain liquid into a separate container. Cool and refrigerate.

White bean and tomato stew
Drain beans, rinse, place in a saucepan cover with cold water, add a little salt. Bring to the boil and simmer until tender. Strain.

Sweat onions, herbs and garlic in a little oil until the onions are soft and translucent. Add chopped tomatoes and cook over a high heat till boiling, stirring often. Turn down to a simmer and cook until thick and sauce like. The time depends on how watery the tomatoes are.

Combine enough tomato sauce with the white beans to make a rich bean stew.

To serve

Remove the solid fat from the top of the stock. Place stock in a saucepan and bring to the boil. Pour half over the lamb, in a baking dish and heat the lamb in a moderate oven for about 30 minutes, until hot and tender. Reduce the other half of the stock by half and mix in with the hot bean stew.