| Ingredients
serves 2
500g lamb scrag
1 tbsp olive oil
2 medium shallots, peeled & sliced
200g small ripe tomatoes
175ml white wine
1 tbsp tomato purée
pinch of chilli flakes
1 sprig rosemary
1 can flageolet beans - drained & rinsed
salt & pepper
torn basil leaves
|
 |
Method
1 Heat the olive oil in a casserole pan then season and brown the pieces of scrag on both sides. Scatter in the slices of shallot and cook a further couple of minutes.
2 Add chilli flakes and rosemary to the pot and pour over the white wine, turn the heat down to a bare simmer. Cut the fresh tomatoes into quarters and scatter over the lamb pieces, stirring the tomato purée into the surrounding liquid - bring back to bare simmer and cover with a tight fitting lid. Cook for an hour.
3 Remove and discard the rosemary, fold in the flageolet beans, cover and cook a further 10 minutes. Throw in some freshly torn basil leaves and serve in warmed bowls with crusty bread. |
