Slow-cooked lamb with white beans
Tender slices of slow-cooked lamb are delicious served with these savoury braised white beans.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Mixing bowl
- Dish
- Skillet
- Slow cooker
- Chef's knife
- Cutting board
- Measuring cup
- Colander
- Spoon
- Tongs
- Serving platter
- Plate
- Plastic wrap
- Fork
- Microplane
- Peeler
- Kitchen shears
Ingredients
- 1 1/4 cup (250g) dried cannellini beans
- 18 shallots (450g)
- 1 orange, sliced thinly
- 3 cloves garlic, chopped coarsely
- 3 bay leaves
- 10 sprigs fresh thyme
- 1/2 teaspoon black peppercorns
- 1 bottle (750ml) dry red wine
- 1 1/2 kilograms lamb shoulders
- 1 tablespoon olive oil
- 3 stalks celery, trimmed, cut into 4cm lengths
- 1/3 cup (95g) tomato paste
- 800 grams piece pumpkin, trimmed, cut into 3cm cubes
- 1/2 cup finely chopped fresh flat-leaf parsley
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