Lamb With Flageolet Beans

• 2 tbsp olive oil
• 2 lbs lean boneless lamb, cut into chunks
• 1 large onion, chopped
• 2 None carrots, peeled and chopped
• 2 None celery stalks, trimmed and chopped
• 2 tbsp flour
• 2/3 cup white wine
• 2 tbsp butter
• 2 cups lamb stock
• 1 can (15 oz) flageolet or small white beans, drained and rinsed
• None None Chopped parsley, to garnish
• None None Warm crusty bread, to serve

1. Heat the oil in a large saucepan on high heat. Cook the lamb, in batches, for 5 mins until browned all over. Return all the lamb to the pan. Stir in the vegetables and flour.
2. Gradually stir the white wine. Add the butter. Cook, stirring, until the juices thicken. Add the lamb stock. Bring to a boil and boil for 2 mins, stirring occasionally.
3. Reduce the heat to low; cover and simmer for 20 mins until the vegetables and meat are cooked through and tender.
4. Reduce the heat; cover; simmer for 20 mins until the vegetables and meat are cooked through and tender.
5. Add the beans. Cook, covered, for 3 mins until heated through. Ladle into warm bowls. Sprinkle with parsley. Serve with warm crusty bread.

olive oil, lamb, onion, carrots, celery stalks, flour, white wine, butter, lamb stock, white beans, parsley, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/28915 (may not work)