Braised lamb with white beans started with a Sunday beer and a conversation with my neighbour Antonio. He was reminiscing about his mother's ribs and beans — made with pork ribs, as most things are in rural Andalucía — and the memory was clearly a fond one. He makes it himself now, also with pork. Nothing wrong with that. But I had a sheet of lamb short ribs and some bone-in offcuts in the fridge, and the idea took hold.

Braised lamb with white beans — two hours in, the lamb is doing exactly what it should.

The word 'stew' always reminds me of meat stew served up every Wednesday at the school canteen in South London. I didn't like it then, and the association has never quite left me. Which is why this is braised lamb with white beans, not a stew – and the distinction is worth making. Braising means the meat is partially covered in liquid and cooked slowly with a lid on. Stewing means the ingredients are completely submerged. The difference in result is significant: braising concentrates the flavour and gives you a richer, thicker sauce. My North African Lamb Stew is an exception I'm prepared to live with.

Slow Braised Lamb — the Method

The lamb is dredged in flour, turmeric, oregano and black pepper before browning – the flour helps build the sauce as it cooks. The stock is made from leftover lamb bones; my guide to making perfect stock covers the basics. A glass of red wine, tinned tomatoes and two hours of gentle braising do the rest.

The beans go in last - alubias, the white haricot beans you'll find jarred in every Spanish supermarket. In the UK, cannellini or haricot beans work perfectly. They're added for the final 30 minutes so they absorb the sauce without turning to mush.

The recipe tells you when it's ready: shake the pan, and if it looks like it wants to be eaten, it's done. If the liquid hasn't reduced enough, take the lid off and give it five minutes on a higher heat.

Braised Lamb with White Beans

Serves 3–4

Ingredients

• 1kg lamb ribs and bone-in offcuts
• 400g jar white beans (alubias / haricot / cannellini), rinsed and drained
• 400ml tinned tomatoes
• 1 large onion, peeled and roughly chopped
• 2 carrots, peeled and sliced
• A few garlic cloves, smashed and chopped
• 2 bay leaves
• Dried oregano
• Glass of red wine
• 300ml lamb stock (made from leftover bones)
• Plain flour
• Turmeric
• Black pepper
• Olive oil

Method

Dredge the lamb with flour, turmeric, oregano, and black pepper. Shake off any excess.

Heat olive oil in a wide, deep-sided pan and brown the lamb in batches until well coloured on all sides. Set aside.

Drain excess oil from the pan, then add the onions and carrots. Cook gently until softened.

Add the garlic, a sprinkle of oregano, bay leaves and a grind of black pepper. Cook for a couple of minutes.

Return the lamb to the pan. Pour in the wine and simmer for 4 to 5 minutes.

Add the tomatoes and their juice, breaking them up as you stir. Cook for a further two minutes.

Pour in the stock, partially covering the meat— just enough to braise rather than stew. Bring to the boil then reduce to a gentle simmer. Cover and cook for one hour.

After the first hour the sauce should be thickening and starting to look promising. Add another sprinkle of oregano and a grind of black pepper. Replace the lid and cook for another hour.

By now the meat should be starting to fall from the bone, and the liquid should have reduced considerably. Stir gently, replace the lid and cook for a further 30 minutes.

Stir in the beans, replace the lid and leave for 30 minutes.

Remove the lid and shake the pan. If it looks good — it's ready. If the liquid needs further reducing, turn up the heat and cook uncovered for 5 minutes or so.

This braised lamb with white beans recipe is part of the Lamb & Goat Hub — a collection of lamb and goat recipes from Casa Adora and the road.

This recipe is also part of the Slow Cooker & Slow Cooking Recipes collection — braised meat, one-pot casseroles, confit, and slow roasts from Casa Adora and the road, gathered in one place. Browse all recipes here.

Wonky photos, proper food, genuine adventures – The Flexible Chef