Braised lamb with anchovies and white beans
( SERVES 4 )
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|1 kg||Lamb, cubed|
|6 cloves||Garlic, finely sliced|
|2 tbsp||Olive oil|
|2 cups||Vegetable stock|
|1 cup||White wine|
|2 cans||Butter beans, 300g each, drained|
|1 handful||Parsley, to garnish|
- Preheat oven to 160 degC. In a pan, heat oil then brown lamb in batches.
- Place all ingredients in oven dish with tight-fitting lid and cook for 2 hours.
- Remove lid and cook for a further 30 minutes.
- Garnish with parsley.
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