Lamb stew with pears and green beans

Lamb stew with pears and green beans

Fagiolini con agnello e pere

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

This is a recipe I adapted from a German recipe called Birnen, Bohnen und Speck, where I substitute neck of lamb for the pork belly. It is a really remarkable combination of lamb, vegetables and fruit.

Ingredients

Quantity Ingredient
2 x 500g meaty lamb necks, still on the bone
4 garlic cloves, peeled and chopped
2 small onions, peeled and sliced
400g green beans, topped and cut in half
4 large firm pears, peeled, quartered and cored
1 small sprig fresh oregano
salt
freshly ground black pepper

Method

  1. Put the lamb, garlic and onions into a heavy saucepan large enough to contain them, and cover with cold water. Bring to the boil, then turn down the heat and simmer gently until you see the meat separating from the bone. This should take about 1½–2 hours.
  2. If there is any fat on the top of the stew, spoon it off and discard.
  3. Add the beans, along with the pears and oregano, to the stew. Season with salt and pepper to taste, and cook until the pears are soft, about 15–20 minutes.
  4. Serve the meat, beans and pears with a little of their stock. Some plainly boiled potatoes would make a good accompaniment.
Tags:
Carluccio
vegetables
vegetarian
Italian
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