Lamb and butter bean stew

Serves: 6

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Total Time: 90

Prep Time: 15

Cook Time: 75

• 2 tablespoon(s) olive oil
• 1kg/21?2lb cheap stewing lamb, cut into pieces
• 500g/1lb 2oz shallots, peeled
• 6 clove(s) garlic, peeled and chopped
• 450ml/3?4 pint lamb or beef stock
• 1 tablespoon(s) gravy granules
• 2  x 400g cans of butter beans, drained
• few sprigs fresh thyme (optional)
• 1 tablespoon(s) freshly chopped parsley, to garnish

Method

1. Preheat oven to gas mark 3/160°C (140°C in a fan oven). Heat olive oil in a large flameproof casserole dish and brown lamb, shallots and garlic all over till golden. Season generously with salt and freshly ground black pepper.
2. Pour in stock, bring to the boil, then stir in gravy granules, butter beans and thyme, if using.
3. Cover and cook in oven for 1 hr 20 mins or more, till meat is really tender. Sprinkle with chopped parsley to serve, and enjoy with crusty bread.
4. Top tip: Pour boiling water over the shallots - this will loosen the skin and make them easier to peel.

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