Ingredients
3 tbsp olive oil
1kg lamb
best-neck
1 large onion
chopped
3 carrots
chopped into chunks
3 celery
chopped into chunks
2 cloves garlic
crushed
2 400g cans tomatoes
1 handful thyme sprigs
150ml balsamic vinegar
2 400g cans cannellini beans
drained and rinsed
Equipment
- 1 heavy based frying pan
- 1 slow cooker
Instructions
- Heat the oil in a heavy based frying pan.
- Brown the lamb. Place in slow cooker.
- Saute the onion, carrots, celery and garlic until they begin to soften.
- Add to the slow-cooker, together with the tomatoes, thyme and balsamic vinegar. Cook on low for seven hours.
- Add the cannellini beans. Cook for another 30 minutes.
- Serve with soft polenta, mash or rice.
Notes
Tip
Cheaper cuts of meat work well in a slow cooker because of the long cooking time. If you don’t fancy neck of lamb, try lamb shanks instead.
Variation
If you want to add a Middle Eastern flavour to the dish, saute the veggies with 1tsp Moroccan spice, substitute chickpeas for cannellini beans and throw in a handful of sultanas before serving with couscous.
