Greek lamb, Onion and Canelleni Bean Stew

This rich stew becomes more delicious if made a day or two in advance.


Greek Lamb, Onion and Cannelloni Bean Stew

2 Tbsp Olive Oil
1 Kg lamb,cut into cubes
700 g baby onion or large onions, peeled and cut into quarters
6 cloves garlic, chopped
2 tins cooked cannelloni or butter beans
2 bay leaves
sprig of thyme
450 ml lamb or chicken stock
salt and pepper
2 tbsp coarsely chopped fresh parsley (optional)


1. Heat the olive oil in a medium frying pan. Toss the meat, onions and garlic in the hot pan in batches until golden, then transfer to a medium-large ovenproof casserole.

2. Drain the beans and add to the casserole with the bay leaves and thyme. Pour in the stock, to come about halfway up the meat, and add some salt and pepper.

3. Bring to a boil and simmer for 1-1/2 hours, either on a low hob or in the oven preheated to 160°C, until all the ingredients are tender and juicy. Taste the stew - it may need more seasoning. Sprinkle with chopped parsley and serve.