Lamb And Bean Stew

• 2 tbsp olive oil
• 1 1/2 lb lamb, diced
• 1 None onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato puree
• 1 None bay leaf
• 3 sprigs fresh thyme
• 2 (13.5 oz) cans cannellini beans, drained, rinsed
• 1 tbsp breadcrumbs
• 1 tbsp fresh parsley, chopped, to garnish
• None None mixed greens, to serve

1. Preheat oven to 425u0b0F. Heat 1 tbsp oil over high heat and brown lamb, in batches. Set aside. Reduce heat to medium. Add remaining oil and sweat onion and garlic for 3 mins, until soft. Return lamb to pan. Add tomato puree, 12 cups water, bay leaf and thyme. Cover and simmer for 30 mins, until lamb is tender. Remove herbs. Add beans and season.
2. Transfer mixture to a large baking dish, top with breadcrumbs and bake for 10 mins, until golden. Sprinkle parsley over top and serve with mixed greens.

olive oil, lamb, onion, garlic, tomato puruee, bay leaf, thyme, cannellini beans, breadcrumbs, parsley, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/22351 (may not work)