10 minutes
2 hours
Serves 4
Ingredients
2 tbsp olive oil
500g Scotch Lamb neck fillet, cubed
1 large onion, chopped
1 celery stalk, chopped
2 garlic cloves, chopped
2 rosemary sprigs
400g can chopped tomatoes
2 x 400g cans canellini beans, drained and rinsed
400ml hot lamb stock
25g fresh white breadcrumbs
2 tbsp chopped fresh parsley
Mixed salad leaves
Cooking Method
Serve with a crunchy green salad.