Amanda Laird: Braised lamb with anchovies and white beans

Picture / Glenn Jeffrey

Serves 4

1kg lamb, cubed
6 cloves garlic, finely sliced
2 Tbsp olive oil
2 cups vegetable stock
1 cup white wine
8 anchovies
2 x 300g tins of butter beans, drained
Salt and freshly ground pepper
Finely chopped parsley for garnish

1. Preheat oven to 160C. In a pan, heat oil then brown lamb in batches.

2. Place all ingredients in oven dish with tight-fitting lid and cook for 2 hours. Remove lid and cook for a further 30 minutes. Garnish with parsley.