Lamb and Flageolet Stew

Don’t skimp on the onions - one won’t cut it. They have lots of time to reduce and add that wonderful sweetness. The lemons nicely cut the richness of this wonderful lamb stew.

• 250g uncooked Flageolet beans

• 2 bay leaves

• 2 tablespoons sunflower oil

• 500g lamb stewing steak, cut into 1-inch chunks

• 30g all-purpose flour

• 2 onions, chopped

• 5 cloves garlic, minced

• 1 litre stock, water, bean broth (or a combination of any or all)

• 1 tablespoon dried thyme

• Salt and pepper

• Fresh flat-leaf parsley for garnish

• Lemon wedges for garnish

Check the flageolet for organic debris. Rinse thoroughly in plenty of fresh water. In a large pot, add the beans, bay and enough water to cover by 2in/5cm. Bring to a full boil and allow to continue for 15 minutes. Reduce heat to medium-low and maintain a gentle simmer until the beans are soft. Use a lid to help control the heat. Meanwhile, in a heavy pot, heat the oil on medium-high heat until it’s just rippling. Dredge the lamb in flour and brown on all sides in the oil in batches, about 8 to 10 minutes each. Remove the lamb and set aside. Reduce the heat to medium-low and cook the onions and garlic until soft, about 15 minutes. Add the lamb back to the pot along with the thyme, broth and salt and pepper. Cook on medium-low heat until the meat is fork-cut soft, about 2 hours (the lower and longer, the better). Add more liquid if needed. Use the lid to maintain a low, slow heat. Once the lamb is soft, gently fold the beans into the lamb mixture. Continue to cook for 20 minutes. The stew should be somewhat rich and thick. Adjust the seasoning, if needed. Scatter the parsley over the top and serve with lemon wedges.