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 ... 

Ingredients:
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

Method:

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