SLOW-COOKED LAMB WITH WHITE BEAN PUREE

SERVES 4 PREP + COOK 4 HOUR

◆ 1.5kg lamb shoulder

◆ 2 tbsp olive oil

◆ 2 onions, cut into thin wedges

◆ 4 anchovy fillets

◆ 1 whole garlic bulb

◆ 3 sprigs rosemary

◆ 2 tbsp lemon juice

◆ 1 cup chicken stock

◆ 400g Dutch carrots, trimmed, scrubbed

◆ 2 tbsp white spelt flour

WHITE BEAN PUREE

◆ 2 x 400g cans cannellini beans, drained, rinsed

◆ 2 tbsp tahini paste

◆ ¼ cup lemon juice

◆ 1 garlic clove, quartered

1 Preheat oven 180°C. Rub lamb with salt and freshly ground black pepper. 2 Heat oil in a large flameproof baking dish over high heat, cook lamb until browned all over. Turn off heat. Remove lamb from baking dish. 3 Place onion and anchovies over base of baking dish. Remove papery skin from garlic bulb and cut in half crossways. Place lamb and rosemary on top of onion mixture, place garlic around lamb. Combine juice, stock and 1 cup water in a small bowl, pour over onion mixture.

4 Cover dish tightly with two layers of foil. Roast 1 ½ hours. Remove foil, reduce oven to 160°C. Roast lamb a further 2 hours, adding carrots in last hour of cooking time. Cook until meat and carrots are tender.

5 WHITE BEAN PUREE Meanwhile, blend or process half the beans with remaining ingredients until smooth. Stir in remaining beans, season.

6 Remove lamb, carrot and onion from baking dish. Rest, covered with foil, 10 mins.

7 Meanwhile, skim fat from pan juices, squeeze flesh from garlic into pan juices, discard skins. Heat dish over medium heat until almost boiling. Sift flour over pan juices, whisk 2 mins or until gravy boils and thickens. Strain into a small jug. Discard solids.

8 Serve lamb with white bean puree, carrots, onion and gravy.