FAGIOLINI CON AGNELLO E PERE Lamb stew with pears and green beans

This is a recipe I adapted from a German recipe called birnen, bohnen und speck, where I substitute neck of lamb for the pork belly. It is a really remarkable combination of lamb, vegetables and fruit.

serves / 4

2 x 500g meaty lamb

necks, still on the bone 4 garlic cloves, peeled

and chopped 2 small onions, peeled

and sliced 400g green beans, topped

and cut in half 4 large firm pears, peeled,

quartered and cored 1 small sprig of fresh

oregano Salt and freshly ground

black pepper 1Put the lamb, garlic and onions into a heavy saucepan large enough to contain them, and cover with cold water. Bring to the boil, then turn down the heat and simmer gently until you see the meat separating from the bone. This should take about 1½–2 hours. 2If

there is any fat on the top of the stew, spoon it off and discard. 3Add

the beans, along with the pears and oregano, to the stew. Season with salt and pepper to taste, and cook until the pears are soft, about 15–20 minutes. 4Serve the meat, beans and pears with a little of their stock. Some plainly boiled potatoes would make a good accompaniment.