Serves 4
Preparation time 10 minutes
Cooking time 1hour 40 minutes


1 tbsp vegetable oil
500g cubed stewing lamb
1 onion, thickly sliced
2 carrots, thickly sliced
2 leeks, thickly sliced
400ml hot vegetable or chicken stock
1 tsp dried rosemary or 1 fresh sprig
400g cannellini bean, rinsed and drained
Crusty bread or boiled potatoes to serve (optional)


Large casserole dish with lid
If serving with boiled potatoes Large saucepan


1. Heat the oil in a large casserole dish. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the vegetables are starting to soften.

2. Pour the stock into the casserole dish, add the rosemary, cover with a lid and cook over a low heat for 1 hour. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through.

3. If serving with potatoes, prepare them for boiling and cook in a saucepan while the casserole finishes cooking (after you stir in the beans).