Gascony Lamb Casserole
2 1/2 lb Lamb cut into 1in chunks 8 oz Pork belly cut into 1in - chunks 6 oz Dried cannellini beans 1 Olive ciabatta 2 Spanish onions 24 Cloves garlic Olive oil 2 50g tins anchovy ...
Ingredients
- 21/2 lb lamb cut into 1in chunks
- 8ozpork belly cut into 1in
- 1olive ciabatta
- 2spanish onions
- 24Cloves garlic
- 3/4pt red wine
- 1284ml fresh chicken stock
Directions
- 1
2 1/2 lb Lamb cut into 1in chunks 8 oz Pork belly cut into 1in - chunks 6 oz Dried cannellini beans 1 Olive ciabatta 2 Spanish onions 24 Clo
- 2
Preheat the oven to gas mark 2 300?F 150?C
- 3
Start the recipe the day before it is needed by bringing the beans to the boil in plenty of water (do not add salt) and simmering for 10 min
- 4
Drain the beans and discard the cooking water
- 5
Put the beans back into at least 4in of fresh, cold water and leave them to soak overnight
- 6
Reduce the ciabatta loaf to rough breadcrumbs
- 7
Peel the onions and chop into 1/2in pieces
- 8
Peel all 24 garlic cloves - boring but worth it in the end! Pour in enough olive oil to cover the bottom of a large, heavy frying pan and sa