- 6 lamb shoulder chops with bone in
- plain flour to dust
- 2 tbs olive oil
- 1 brown onion, chopped
- 2 garlic cloves, finely chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 500ml plus extra salt reduced chicken stock
- 2 sprigs fresh thyme
- 1 x 400g can organic cannellini beans
Trim the extra fat off the lamb, cut the chops into 2 or 3 and dust with flour, shaking of the excess. Heat the oil in a large heavy based frypan or pot and panfry the lamb on both sides until golden. Do this in batches so pot stays hot. Season the lamb with sea salt and freshly cracked pepper and set aside.
Add the onions, garlic, carrots and celery to the pot and saute on a medium heat for a few minutes or until starting to soften. Add the thyme and the lamb back to the pot and just cover with chicken stock, you may need extra stock if the lamb chops are large.
Bring to the boil and simmer on a low heat for 1.5 hrs or so or until the sauce has reduced right down to a 1/3 and has a nice thick texture. Wash and drain the cannellini beans and stir them through and gently allow them to heat through the dish.
Serve with creamy mashed potato.