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Lamb stew with artichokes, cannellini beans and sunsoaked tomatoes

  • Serves 6
  • Prep 30 mins
  • Total time 3 hrs 15 mins
3.7/5 rating (3 votes)
Lamb stew with artichokes, cannellini beans and sunsoaked tomatoes
Lamb stew with artichokes, cannellini beans and sunsoaked tomatoes

step by step

  • 1Preheat the oven to 150°C, fan 130°C, gas 2. Heat 1 tablespoon olive oil in a large frying pan over a high heat. Brown the lamb in batches until each piece is well coloured. Take your time – you will be able to taste the extra layer of flavour. Remove the lamb from the pan and set aside as it is done.
  • 2Add the remaining tablespoon of oil to the frying pan and fry the onion for 3-4 minutes until beginning to caramelise. Add the garlic and continue to fry for a minute. Pour over the white wine and allow it to reduce by two-thirds, so the liquid has almost disappeared.
  • 3Transfer the lamb, onions, garlic and reduced wine into a 2-litre casserole. Stir through the tomato purée, vinegar and hot stock. Add the rosemary sprig; season generously. Cover and cook in the oven for 2 hours.
  • 4Remove the lid and stir through the cannellini beans. Replace the lid and cook for just 15 minutes longer. Remove the stew from the oven and allow to cool completely. Discard the rosemary sprig.
  • 5Transfer to freezer bags, label and freeze.
  • 6When ready to serve, defrost for 24 hours in the fridge; reheat for about 20 minutes in a lidded pan, adding 100ml water, until bubbling. Stir through the artichokes and sunsoaked tomatoes until they're heated through.
  • 7Serve garnished with chopped parsley.
  • Recipe by Georgina Fuggle and Tamsin Burnett-Hall

    Recipe photograph by Clare Winfield

     

Get ahead

The stew can be frozen for up to 2 months.

You will need

  • 2 tbsp olive oil
  • 900g boneless lamb shoulder, cut into 4cm cubes
  • 1 large onion, sliced
  • 4 garlic cloves, thinly sliced
  • 125ml white wine
  • 1 tbsp tomato purée
  • 2 tbsp white wine vinegar
  • 300ml hot vegetable stock
  • a sprig of fresh rosemary
  • 1 x 400g tin cannellini beans, drained and rinsed

To finish

  • 1 x 280g jar artichoke antipasto, drained
  • ½ x 290g tub sunsoaked tomatoes, drained
  • 2 tbsp parsley, chopped, to garnish

+ Nutritional Information