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Thursday 5 May 2016

Lamb stew with artichokes, cannellini beans and sunsoaked tomatoes

This recipe is from Tamsin Burnett-Hall ... her recipe's are always creative and although she's a specialist in healthy eating, she's not adverse to decadent treats too! (Sshhh don't tell anyone!)

She is an author of cookbooks and long-time contributor to Sainsbury's magazine, which is where I saw this recipe idea. It uses cannellini beans, sunsoaked tomatoes and artichoke antipasto, what a great mix! This whole dish has a carb count of 14.3 g carb per serving, so if it suits your menu plans why not give it a try? Who said stews were only for the winter ... 

Serves Six

2 tbsp olive oil
900g boneless lamb shoulder, cut into 4cm cubes
1 large onion, sliced
4 garlic cloves, thinly sliced
125ml white wine
1 tbsp tomato purée
2 tbsp white wine vinegar
300ml hot vegetable stock
A sprig of fresh rosemary
400g tin cannellini beans, drained and rinsed
Half a 290g tub sunsoaked tomatoes, drained
280g jar artichoke antipasto, drained
2 tbsp parsley, chopped, to garnish

1. Preheat the oven to 150°C/gas mark 2. Heat 1 tbsp olive oil in a large frying pan over a high heat. Brown the lamb in batches until each piece is well coloured. Remove the lamb from the pan as it is done and set aside.
2. Add the remaining oil to the frying pan and fry the onion for 3-4 minutes until beginning to caramelise. Add the garlic and continue to fry for a minute. Pour over the white wine and allow it to reduce by two-thirds, so the liquid has almost disappeared.
3. Transfer the lamb, onions, garlic and reduced wine into a 2-litre casserole dish. Stir through the tomato purée, vinegar and hot stock. Add the rosemary sprig and season generously. Cover and cook in the oven for 2 hours.
4. Remove the lid and stir through the cannellini beans. Replace the lid and cook for another 15 minutes. Remove the stew from the oven and allow to cool completely. Discard the rosemary sprig.
5. When ready to serve, stir through the sun-soaked tomatoes and artichokes until they’re heated through and serve with the chopped parsley.

Each serving provides:
14.3g carbohydrate 3.2g fibre 30.2g protein

choice of low carb berries and double (heavy) cream for dessert

Strawberries 6 grams. Blackberries 5.1 grams. Raspberries 4.6 grams.
Carbs per 100 grams.

 Happy Eating

 All the best Jan


eileeninmd said...

Hello, I do not think I have ever eaten lamb. But, this stew and the mixed berries look delicious. Thanks for sharing the recipe. Happy Thursday, enjoy your day!

Francisco Manuel Carrajola Oliveira said...

Hummm uma sopa de aspecto delicioso.
Um abraço e continuação de uma boa semana.

Jo said...

That looks lovely, doesn't it? Proper comfort food.

sage said...

This looks delicious and I love lamb!

Gail said...

Once again you have taken the ordinary and made the extraordinary.

Thanks for visiting, Jan. Abba is still singing in my head today!

baili said...

i never had lamb ,but your dish looks so delicious dear ,have a wonderful week ahead

Anonymous said...

All looks so tasty, the lamb and the berries.

Jenny S

Tom said...

I must say that I've never eaten lamb.

happyone said...

I'm not really a fan of lamb but those fruits sure look good. : )

Lisa said...

I must admit I prefer the dessert to the main on this one, yummy berries with the taste of summer.
Lisa x

Debbie said...

happy eating = really happy eating when you eat the right things!!! i always enjoy berries!!!!

Draffin Bears said...

Dear Jan,

Nothing like a hearty meal like this, I often make stews or casseroles with lamb and beans.
We have good lamb here in NZ and always enjoy a meal with it.
Have a great weekend

Lowcarb team member said...

Thanks to you all for your comments ...

Eileen - we love fresh lower carb berries and double cream for dessert

Francisco - obrigado pelo seu comentário ... readers the literal translation is "Hummm delicious one aspect of soup. A hug and continuation of a good week."

Jo - sometimes it is good to sit down to a meal such as this

Sage - lamb is quite a popular dish, hope you may get to enjoy this recipe idea

Gail - your comments are lovely and we do our best. This is a very tasty dish. (Finally ABBA has gone from my head! LOL)

Baili - this is a nice looking dish isn't it

Jenny - berries can just round off a tasty meal nicely

Tom - lamb can be very tasty but it is one of the more expensive meats ... very popular in the UK and New Zealand, it does seem that not a lot of my friends in the US or Canada do have it on their menu plans.

Karen - yes, those berries are lovely - especially the raspberries!

Lisa - berries and cream are just great, although I do know some may also have a scoop of icecream!!!

Debbie - happy eating and berries they just go together!

Carolyn - New Zealand does produce some some tasty lamb. I do think us Brits and New Zealanders enjoy it ... I'm sure other countries do to!

Thanks to you all for taking time to leave your thoughts and comments, they are always appreciated.

As I type this out it's Sunday evening, so may I just wish you a very Happy New Week ahead.

All the best Jan