Agnello con e Fagioli de Pinga

Cook Time 1 hour 15 minutes

Servings 4-6

Ingredients

Olive oil

500g lamb shoulder, diced

2 tbsp plain flour (or enough to coat lamb)

1 brown onion, diced

1 can fagioli beans, drained 

1 cup dry white wine

700ml chicken stock

4 fresh sage leaves

1 bay leave

½ cup unpitted mixed olives

Pinch of salt and pepper

Crusty baguette, to serve

Method

In a bowl coat the lamb in the flour.

Add olive oil to a saucepan and on medium heat, cook the lamb until just browned on the outside. Remove from the pan.

Add onions and saute until transparent, add the lamb back in, add wine and reduce by half. Season with a pinch of salt and pepper.

Add the can of beans, sage leaves, bay leave and olives. Add the stock and pop the lid on and allow to simmer on a medium heat for at least 1 hour or until the meat is tender.

Serve with some crunchy bready to mop up the sauce.