Serves 6 - 8
4 tbsp olive oil
1kg (2lb) lamb breast joint, roughly chopped into 2-3cm pieces
2 brown onions, thickly sliced
4 carrots, peeled and diagonally sliced
3 garlic cloves, finely chopped
3 tbsp freshly chopped rosemary
1 red chilli, deseeded and finely sliced
250ml (8fl oz) red wine
1 x 400g tinned chopped tomatoes
600ml (1 pint) hot lamb stock
3 tbsp balsamic vinegar
1 x 400g tinned butter beans, drained'
1. In a deep pan, heat half the oil and cook the lamb in batches until browned. Transfer to a plate and set aside.
2. Add the remaining oil and fry the onions and carrots for 10 minutes until golden. A minute before the end, stir through the garlic, 2 tablespoons of the rosemary, and the chilli. Pour over the red wine, chopped tomatoes, lamb stock and balsamic vinegar.
3. Return the lamb to the pan and cook over a gentle heat for 2 hours until tender. Stir through the butter beans and remaining rosemary and cook for 10 minutes.
If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan