Name: Slow-cooked lamb with white beans
Cook time: 520 min
Total time: 520 min
Yield: 6
Ingredients: 1 1/4 cup (250g) dried cannellini beans; 18 shallots (450g); 1 orange, sliced thinly; 3 clove garlic, chopped coarsely; 3 bay leaves; 10 sprigs fresh thyme; 1/2 teaspoon black peppercorns; 1 bottle (750ml) dry red wine; 1.5 kilogram lamb shoulders; 1 tablespoon olive oil; 3 stalks celery, trimmed, cut into 4cm lengths; 1/3 cup (95g) tomato paste; 800 gram piece pumpkin, trimmed, cut into 3cm cubes; 1/2 cup finely chopped fresh flat-leaf parsley

Ingredients

1 1/4 cup (250g) dried cannellini beans

18 shallots (450g)

1 orange, sliced thinly

3 clove garlic, chopped coarsely

3 bay leaves

10 sprigs fresh thyme

1/2 teaspoon black peppercorns

1 bottle (750ml) dry red wine

1.5 kilogram lamb shoulders

1 tablespoon olive oil

3 stalks celery, trimmed, cut into 4cm lengths

1/3 cup (95g) tomato paste

800 gram piece pumpkin, trimmed, cut into 3cm cubes

1/2 cup finely chopped fresh flat-leaf parsley

Method

Place beans in medium bowl, cover with water; stand overnight. Rinse. Combine shallots, orange, garlic, bay leaves, thyme, peppercorns, wine and lamb in large dish. Cover; refrigerate overnight.

Meanwhile, heat oil in large frying pan. Drain lamb, reserve marinade. Cook lamb until browned all over.

Add unstrained marinade to pan with celery, beans and tomato paste; bring mixture to the boil. Place pumpkin, lamb and bean mixture in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 8 hours.

Serve lamb sliced with bean mixture; sprinkle with parsley. Garnish with lemon rind, if you like.

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Ingredients

Method

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