Lamb And White Bean Stew

• 2 tbsp olive oil
• 6 None pork sausages (1 lb)
• 1 1/2 lbs boneless lamb shoulder, cut into 2-inch pieces
• 1 None onion, finely chopped
• 1 None carrot, peeled and finely chopped
• 1 stick celery, trimmed and finely chopped
• 4 cloves garlic, crushed
• 1 None bay leaf
• 4 sprigs fresh thyme, plus additional, to serve
• 1 can (14 oz) diced tomatoes
• 2 1/2 cups chicken stock
• 2 tbsp tomato paste
• 3 cans (15 oz each) cannellini beans, drained and rinsed

1. Heat 1 tsp of the oil in a Dutch oven on high heat. Cook sausages, turning, until browned. Remove from pan. When cool enough to handle, slice sausages thickly.
2. Season lamb. Heat 1 tbsp of the oil in same pan on high heat. Cook lamb, in batches, until well browned. Remove from pan.
3. Meanwhile, preheat the oven to 400u0b0F.
4. Heat remaining 2 tsp oil in same pan on medium heat. Cook onion, carrot, celery, garlic, bay leaf and thyme, stirring, 5 mins or until onion softens. Return lamb and sausages to pan with tomatoes, stock and tomato paste. Bring to a boil. Cover; transfer to oven. Bake 1 1/2 hours.
5. Stir beans into lamb mixture. Bake, covered, a further 10 mins or until lamb is tender and beans are heated through. Discard thyme and bay leaf. Season. Sprinkle stew with additional thyme.

olive oil, pork sausages, lamb shoulder, onion, carrot, celery, garlic, bay leaf, thyme, tomatoes, chicken stock, tomato, cannellini beans

Taken from recipes-plus.com/api/v2.0/recipes/35986 (may not work)