Braised lamb shoulder with borlotti beans and rosemary

Ingredients

For 1 serving

• Lamb shoulder130 g
• Cooked borlotti beans150 g
• Canned peeled tomatoes150 g
• Onion40 g
• Carrots40 g
• Rosemary2 g
• Beef broth200 ml
• Extra virgin olive oil8 g
• Red wine60 ml
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: October – March

Method

1. Trim the excess fat off the lamb shoulder and cut it into large pieces of about 5 cm; season with salt and pepper. Meanwhile finely chop the onion and carrots.
2. Heat the oil in a heavy-based casserole over medium-high heat and brown the lamb for 8 minutes, turning, until well golden on every side.
3. Deglaze with the red wine and let it bubble for 2 minutes over high heat, until the sharp smell of alcohol has gone.
4. Lower to medium heat, add the onion and carrots and soften them for 5 minutes, until the onion is translucent. Add the rosemary, the peeled tomatoes crushed with a fork and the meat stock.
5. Cover and cook over the lowest heat for 80 minutes, stirring now and then, until the meat flakes with a fork; if the sauce gets too dry add a splash of water.
6. Drain and rinse the borlotti beans, add them and cook uncovered for another 15 minutes, until the sauce thickens and the beans are creamy. Taste and adjust the salt.
7. Remove the rosemary sprig and serve piping hot with a grind of black pepper.