Braised lamb with white beans and rosemary

This makes a vast amount of sustaining winter goodness - ideal if you’re feeding a crowd or can stash some away in the freezer for a later date. If you can’t find lamb neck fillets, try lamb shoulder instead.

Ingredients

2 Tbsp	Olive oil
1 kg	Lamb neck fillet, patted dry with paper towels (Main)
2	Onions, peeled and diced
4 cloves	Garlic, peeled and finely sliced
2	Carrots, peeled and cut into chunks
4 sticks	Celery, trimmed and diced
1 cup	White wine
2 stalks	Fresh rosemary, 15cm long (Main)
1 cup	Kalamata olives
2 tins	Cannellini beans, (400g each), drained and rinsed (Main)
3 large handfuls	Spinach leaves, or silverbeet leaves
2 cups	Water, or stock

Directions

1. Heat the oven to 150C.
2. Set a large, heavy ovenproof pot (preferably cast iron) over medium-high heat. Add the oil and brown the lamb on all sides (you will have to do this in batches), then remove to a plate.
3. Add the onions, garlic, carrot and celery and a large pinch of salt. Lower the heat to medium and cook for 10-15 minutes, until the vegetables are soft and beginning to colour.
4. Pour in the wine and let it bubble up, followed by the rosemary, olives, cannellini beans and spinach. Stir to combine, then return the lamb and any juices to the pot. Nestle the lamb into the vegetables as much as possible, then pour in the water or stock until it nearly covers the meat. Cover tightly and cook in the oven for 1 ½-2 hours, until the meat is soft enough to cut with a spoon. Fish out the rosemary and discard, then adjust seasoning with salt and pepper. Divide between warmed waiting plates and accompany with velvety mashed potato or crusty bread (or both!).

See more of Lucy's winter one-dish dinners

• Tuna, caper and lemon risotto
• Crunchy cheese, potato and onion bake