Lamb Shoulder And Bean Stew Recipe

Ingredients

• 2 tbsp olive oil
• 2 onions, coarsely chopped
• 800 gm boneless lamb shoulder, cut into 3cm pieces
• 340 gm (about 3) vine-ripened tomatoes, coarsely chopped
• 1½ tbsp tomato paste
• 150 ml dry white wine
• 350 gm green beans, trimmed
• 2 tbsp dill, finely chopped, plus extra to serve
• 1 tbsp flat-leaf parsley, finely chopped
• 1 lemon, juice only