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Ingredients
100g Plain Flour
1kg Lamb Shoulder cubed
100ml Olive Oil
1 Clove Garlic Crushed
16 single or 1kg Pickled Onions Peeled
250g Cannelini beans soaked overnight
Salt and Pepper
1.5 Lt Veal Stock
200g Frozen peas
1 tblsp chopped Parsley
Method
Season Lamb and dust with flour
Shake off excess
Brown in pan, add garlic, pickled onions Cannelini beans and stock
Simmer on stove for 2 hours
Add peas – stir in
Serve in bowl with a sprinkle of chopped parsley.
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