Slow-cooked lamb with white beans

Tender slices of slow-cooked lamb are delicious served with these savoury braised white beans.

  • 8 hrs 40 mins cooking
  • Serves 6
  • Print


Slow-cooked lamb with white beans
  • 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


Slow-cooked lamb with white beans
  • 1
    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.
  • 2
    Meanwhile, heat oil in large frying pan. Drain lamb, reserve marinade. Cook lamb until browned all over.
  • 3
    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.
  • 4
    Serve lamb sliced with bean mixture; sprinkle with parsley. Garnish with lemon rind, if you like.

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