This flavour-packed lamb shoulder cooked in olive tapenade ... For a vegan version, try Sarit and Itamar's borlotti bean stew. Lay the deboned shoulder flat on a chopping board and season well ...

Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour. Add the beans and sweet potatoes, bring back to the boil, then cover and ...

Directions In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan ...

One of my favourite dishes. Lamb shanks were big news from the mid-1980s. Chefs started to use them for their sweet, ...

Turn the shanks over. Cook for another 1-1 ½ hours, until the beans and lamb are tender. The liquid should have reduced to give you a thick stew. If it hasn’t, remove the shanks and simmer ...