Slow-cooked lamb with white beans | Women's Weekly Food

Ingredients

• 1 1/4 cup (250g) dried cannellini beans
• 18 shallots (450g)
• 1 orange, sliced thinly
• 3 clove garlic, chopped coarsely
• 3 bay leaves
• 10 sprigs fresh thyme
• 1/2 teaspoon black peppercorns
• 1 bottle (750ml) dry red wine
• 1.5 kilogram lamb shoulders
• 1 tablespoon olive oil
• 3 stalks celery, trimmed, cut into 4cm lengths
• 1/3 cup (95g) tomato paste
• 800 gram piece pumpkin, trimmed, cut into 3cm cubes
• 1/2 cup finely chopped fresh flat-leaf parsley