Lamb, White Bean & Marjoram Casserole
Serves 4-6 Administration Annie Oliver email@example.com
If you can get your hands on a goat shoulder, you’re in luck, as it’s a beautiful match for this dish. 1kg lamb or goat shoulder 150ml olive oil 3 brown onions, finely diced 8 garlic cloves, finely chopped 500ml white wine 300g dried white beans, soaked overnight in water 2 bay leaves 10 marjoram sprigs, plus 1 Tbsp picked leaves 800g tinned tomatoes Salt and pepper Trim and dice lamb or goat into 2cm pieces. Place in a saucepan of cold water and bring to the boil. Drain and reserve lamb. Heat oil in a heavy-based saucepan and gently fry in onion and garlic until soft, about 10 minutes. Add wine and reduce by two thirds. In a separate saucepan cook beans until half cooked through, about 20 minutes, then drain. Add bay leaves, marjoram sprigs and tomatoes to onions. Add lamb and simmer until starting to soften, about one hour. Add beans to lamb and cook until beans and lamb are soft and sauce has thickened. Season well with salt and pepper and sprinkle with marjoram leaves before serving.