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Lamb and Bean Braise

Discover the heartwarming comfort of Lamb and Bean Braise, a dish that combines tender lamb with hearty beans in a flavorsome concoction. Slow-cooked with aromatic herbs, vegetables, and a savory broth, this braise creates a satisfying symphony of textures and tastes. Experience a cozy and nourishing meal that will leave you wanting more.

Serves: 4-6

Prep Time: 20 min

Cooking Time: 2 hour 30 min


  • 1.5 kg lamb shoulder, bone-in, cut into chunks
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 400g can chopped tomatoes
  • 400g can cannellini beans, drained and rinsed
  • 500ml beef or vegetable broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • Salt and pepper, to taste


Step 1: Preheat the oven

Preheat the oven to 160°C

Step 2: Brown the lamb

Heat the vegetable oil in a large ovenproof casserole dish over medium-high heat.

Add the lamb chunks in batches and brown them on all sides. Remove the browned lamb from the dish and set aside.

Step 3: Sauté the vegetables

In the same dish, add the chopped onion, minced garlic, sliced carrots, and celery. Cook for about 5 minutes, until the vegetables begin to soften.

Step 4: Combine and cook

Return the browned lamb to the dish and add the canned chopped tomatoes, cannellini beans, beef or vegetable broth, tomato paste, fresh rosemary sprigs, and bay leaves. Stir to combine all the ingredients.

Season with salt and pepper to taste.
Cover the casserole dish with a lid and transfer it to the preheated oven.

Bake for approximately 2 hours, or until the lamb is tender and easily pulls apart with a fork.

Step 5: Serve and enjoy!

Once cooked, remove the casserole dish from the oven and skim off any excess fat from the surface.