- 6 rashers of smoked streaky bacon, snipped into lardons
- 400g diced lamb
- A little gloss of olive oil
- Sea salt and freshly ground pepper
- ½ celeriac, 3 parsnips or ½ swede, peeled and finely diced
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp brown sugar, treacle or honey
- 3 tbsp tomato puree
- 400g tin of tomatoes
- 500ml Red Kite Ale or similar treacly red ale
- 400g tin giant white or butter beans, drained
1. Preheat oven to 160C/Gas 3.
2. Get a lidded, oven-proof casserole dish over high heat. Add your bacon lardons. Sizzle over medium-high heat till starting to crisp up.
3. Add the lamb to the pot along with a hit of pepper. Splash a gloss of oil in, if needed. Cook till it’s started to colour up. Swirl in your diced root veg and onions. Let them soften and colour up.
4. Fold the garlic and brown sugar in. As the sugar dissolves, it’ll create a sticky, golden glaze over everything. Once there’s really nice colour happening, swirl in the tomato puree. Cook for a mo, reducing it down further.
5. Tip in the tinned tomatoes. Once thickened a bit, slowly add the ale, allowing it to warm through and cook into the dish with each trickle.
6. Immerse your beans into the pot. Lid on. Pop in the oven. Cook 2 ½ hours, or until the lamb is meltingly tender. Check every 30 mins or so, giving it a stir and swirling in trickles of water, as needed.
Delicious alongside Rumbledethumps
, or with a wedge of warm bread slathered with cold butter.