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Balsamic lamb and broad bean stew
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Prep Time:
15 minutes
Cook Time:
140 minutes
Total Time:
155 minutes
Lamb stew with balsamic broad beans for a delightful, comforting meal. Relax and savor with a glass of wine.
Ingredients:
  • 4 (900g total) lamb forequarter chops, trimmed
  • 36.40 gm extra virgin olive oil
  • 1 medium red onion, thinly sliced
  • 123.75 gm dry red wine
  • 82.50 ml balsamic vinegar
  • 500.00 ml Italian Real Soup Base
  • 400g can diced tomatoes
  • 125.00 ml roughly chopped sun-dried tomatoes
  • 2 sprigs fresh thyme
  • 375.00 ml frozen broad beans
  • 62.50 ml small fresh basil leaves
Instructions:
  • Heat your oven to 160C/140C fan-forced.
  • Put the flour in a resealable bag and season it with salt and pepper. Add the lamb to the bag, then seal it and shake well to coat the lamb. Take out the lamb, leaving the flour in the bag for later use.
  • In a large flameproof baking dish, heat half of the oil over medium-high heat. Brown the lamb in batches for about 5 minutes until it's browned all over. Transfer the lamb to a large plate.
  • Next, heat the remaining oil in the dish over medium heat. Stir in the onion and garlic and cook for 5 minutes until the onion has softened. Sprinkle in the reserved flour and cook for 1 minute. Slowly pour in the wine, stirring until well combined. Allow it to come to a boil before adding the vinegar, soup base, tomatoes, sun-dried tomatoes, and thyme. Return the lamb to the dish, bring to a boil, cover, and transfer to the oven to bake for 1 hour and 30 minutes.
  • Continue baking uncovered until the lamb is extremely tender and almost falls off the bone, about 30 minutes.
  • Cook the broad beans according to the package instructions, then drain and refresh them under cold water. Peel the beans, discard the skins, and remove the thyme from the stew. Stir in the basil and broad beans, allowing them to heat through for about 3 minutes. Season with salt and pepper before serving alongside some crusty bread.

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