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
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.
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
All the best Jan