French lamb and cannelini bean casserole

How to make a French lamb and cannelini bean casserole

Serves 4
Preparation time: 20 minutes
Cooking time: 2 hours

What you will need

• 1 tbs olive oil
• 500g lamb shoulder, cut into 3cm pieces
• 12 baby pickling onions, peeled
• 2 carrots, peeled, thinly sliced
• 2 celery stalks, diagonally sliced
• 2 cups (500ml) rosé or white wine
• 1 cup (250ml) beef stock
• 1 bouquet garni
• 1 rosemary stalk
• 400g can cannelini beans, rinsed, drained
• Steamed green beans, to serve
• Rosemary dumplings
• 11/2 cups (225g) self-raising flour
• 30g butter
• 2 tsp finely chopped rosemary
• 3/4 cup (185ml) milk

Step-by-step

1. Preheat the oven

Preheat the oven to 160°C. Heat half the oil in a large flameproof casserole pan over high heat. Add one-quarter of the lamb and cook, turning occasionally, for 2-3 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining lamb.
2. Bake

Add the remaining oil to the pan over medium heat. Add the onion, carrot and celery and cook, stirring occasionally, for 5 minutes or until onions are golden brown. Add the lamb, wine, beef stock, bouquet garni and rosemary. Remove from heat. Bake in preheated oven, covered, for 11/2 hours or until lamb is tender. Add the cannelini beans and stir to combine. Increase oven temperature to 200°C.
3. Make the dumplings

Meanwhile, to make the dumplings, place the flour in a bowl and season with salt and pepper. Use your fingertips to rub the butter into the flour. Add the rosemary and stir to combine. Add the milk and use a round-bladed knife to stir until mixture just comes together.
4. Serve

Remove casserole from the oven. Spoon tablespoonfuls of dumpling mixture over the casserole. Bake in oven, uncovered, for 15 minutes or until dumplings are golden brown and cooked through. Serve with steamed green beans, if desired.


Source:

http://www.homelife.com.au/recipe/french+lamb+and+cannelini+bean+casserole,3745