Braised lamb with white beans

Name: Braised lamb with white beans
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 4
Ingredients: 500 g dried, white beans; 3 Branches of rosemary; 3 Onions; 4 Garlic cloves; 2 Meat tomatoes (approx. 300 g each); 500 g Boneless lamb neck; 500 g Boneless shoulder of lamb; 2 TABLESPOONS Oil; 3 Bay leaves; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Breadcrumbs

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 4

500 g dried, white beans
3 Branches of rosemary
3 Onions
4 Garlic cloves
2 Meat tomatoes (approx. 300 g each)
500 g Boneless lamb neck
500 g Boneless shoulder of lamb
2 TABLESPOONS Oil
3 Bay leaves
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Breadcrumbs

Directions

1
Soak the beans in cold water for about 12 hours (preferably overnight). Pour off, let it drip off. In a pot, cover with approx. 3 litres of water. Wash the rosemary, shake dry. Add to the beans.
2
Bring to the boil and simmer at low heat for about 1 1/2 hours.
3
Meanwhile peel onions and garlic and cut them into fine slices. Wash the tomatoes, grate them dry and cut them in half. Remove stalk. Cut the tomatoes into cubes. Dab meat dry and cut into cubes.
4
Heat the oil in a frying pan. Sauté the meat in it vigorously while turning. Add onions and garlic and fry for approx. 2 minutes. Add tomatoes, bay leaf and tomato paste and stir in. Season with salt and pepper.
5
Drain the beans, let them drip off, collect the cooking liquid. Measure out 500 ml cooking liquid, add to the lamb with the beans and mix. In a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
6
manufacturer) braise for about 2 hours. Season to taste with salt and pepper. After about 1 hour sprinkle breadcrumbs over it and bake until golden brown.