Lamb bretonne | Women's Weekly Food

Ingredients

• 1.5 kilogram leg of lamb
• 1 clove garlic, sliced thinly
• 2 sprigs fresh rosemary
• 1 teaspoon sea salt flakes
• 1/2 teaspoon freshly cracked black pepper
• 20 gram butter
• 2 brown onions (300g), sliced thinly
• 3 clove garlic, crushed
• 410 gram canned crushed tomatoes
• 1 2/3 cup (410g) canned tomato purée
• 2 cup (500ml) beef stock
• 400 gram canned white beans, rinsed, drained