Ingredients
Serves 8 to 10
1 kg European lamb shoulder, trimmed and cut into 3cm chunks
Salt
3 tablespoons olive oil, divided
150 grams smoked pancetta, finely diced
1 large onion, finely chopped
2 celery sticks, finely chopped
1 large carrot, finely chopped
2-3 garlic cloves, finely chopped
2 tablespoons tomato purée
1 tablespoon plain flour
250 ml red wine
2 x 400g cans good whole plum tomatoes
250 ml good quality beef or lamb stock
3 bay leaves
3-4 sprigs of thyme, leaves picked and finely chopped
1 tablespoon caster sugar (optional)
2 x 400g cans butter beans, drained and rinsed
Freshly chopped parsley, to serve
Freshly ground black pepper
Method
Tips for batch cooking:
If you’re planning on freezing this stew, freeze it at the stage before you add the butter beans, then when you defrost it, add them later to prevent them getting a funny texture.
When reheating the stew on the hob, add a splash of water to make sure it’s saucy and piping hot before serving.