Lamb stew with artichokes, cannellini beans and sunsoaked tomatoes

Ingredients

• 2 tbsp olive oil
• 900g boneless lamb shoulder, cut into 4cm cubes
• 1 large onion, sliced
• 4 garlic cloves, thinly sliced
• 125ml white wine
• 1 tbsp tomato purée
• 2 tbsp white wine vinegar
• 300ml hot vegetable stock
• a sprig of fresh rosemary
• 1 x 400g tin cannellini beans, drained and rinsed
• 1 x 280g jar artichoke antipasto, drained
• ½ x 290g tub sunsoaked tomatoes, drained
• 2 tbsp parsley, chopped, to garnish