Hearty Winter Lamb Casserole
Ingredients
1 cup dried borlotti beans
1 cup dried kidney beans
2kg lamb neck chops
plain flour
2 tablespoons olive oil
2 onions
2 teaspoons crushed garlic
3 cups beef stock
2 cups water
1 cup red wine
1/4 cup Worcestershire sauce
3 celery sticks
4 large carrots
2 large parsnips
1 large Swede
1 cup parsley
Method
Place beans, separately in medium bowls cover with water, soak overnight, drain.
Peel and chop onion.
Slice celery and carrot.
Chop parsnip and swede.
Cook beans in a large saucepan of boiling water until tender, drain.
Meanwhile, toss lamb in flour, shaking off excess.
Heat half of the oil in large heavy-base saucepan, cook lamb in batches until browned both sides.
Heat remaining oil in same pan, cook onion and garlic, stirring until onion is soft.
Add lamb with stock, water, wine and sauce, bring to the boil, simmer, covered, 1 hour.
Add vegetables, simmer, covered 20 minutes.
Add beans, simmer, covered about 10 minutes or until vegetables and beans are tender.
Just before serving stir in parsley.
