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Ingredientes
- 2 1/2 lb Lamb cut into 1in chunks
- 8 ounce Pork belly cut into 1in chunks
- 6 ounce Dry cannellini beans
- 1 x Olive ciabatta
- 2 x Spanish onions
- 24 x Cloves garlic Extra virgin olive oil
- 2 x 50g tins anchovy fillets
- 3/4 pt Red wine
- 1 x 284ml fresh chicken stock Green vegetable French bread to serve Salt & pepper
Direcciones
- You will need a large frying pan and an earthenware casserole with a lid.
- Preheat the oven to gas mark 2 300 F 150 C.
- Start the recipe the day before it is needed by bringing the beans to the boil in plenty of water (don't add in salt) and simmering for 10 min.
- Drain the beans and throw away the cooking water. Put the beans back into at least 4in of fresh, cool water and leave them to soak overnight.
- Reduce the ciabatta loaf to rough breadcrumbs. Peel the onions and chop into 1/2in pcs. Peel all 24 garlic cloves - boring but worth it in the end! Pour in sufficient extra virgin olive oil to cover the bottom of a large, heavy frying pan and saute/fry the onions (not the garlic) over a medium heat for about 15 min till they have taken on some colour. Using a slotted spoon, remove the onions from the pan and put into a large earthenware casserole.
- Sprinkle salt lightly and grind black pepper lavishly over the chunks of lamb. Add in some more extra virgin olive oil to the frying pan, turn the heat up high and in 2 or possibly 3 batches sear the lamb cubes quickly on all sides. Remove each batch to the casserole as soon as it has browned. You might need to add in a little more oil to the frying pan as you go along, but remember to heat it well before adding the lamb. Once all the lamb has been browned, put the frying pan to one side for a moment while you add in the garlic clove and whole anchovy fillets to the casserole, tucking them well down into the layers of meat.
- Return the frying pan to a high heat and 'deglaze' it by adding the red wine and bringing it to a fast boil for 3 min, while vigorously scraping all the browned sediment into the wine. Now add in the stock and continue cooking for a further 2 min after the liquid returns to the boil. Now pour everything from the pan into the casserole. Give it a good stir, put the lid on and place in the slow preheated oven for about 2 hrs, till the meat and beans are both very soft and tender.
- When the casserole is cooked remove it from the oven and turn the grill on to a high setting. Dredge the breadcrumbs over the lamb in a thick layer and trickle a little extra virgin olive oil over the top. Place under the grill for a minute or possibly two till you have a golden crust. Serve with a crisp green vegetable and hot french bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 6 servings | |
| Calories 637 | |
| Calories from Fat 413 | 65% |
| Total Fat 45.74g | 57% |
| Saturated Fat 18.46g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 260mg | 11% |
| Potassium 678mg | 19% |
| Total Carbs 12.37g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.39g | 2% |
| Protein 31.5g | 50% |
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