Gascony Lamb Casserole



INGREDIENTS:

2 1/2 lb Lamb cut into 1in chunks

8 oz pork belly cut into 1in chunks

6 oz Dried cannellini beans

1 Olive ciabatta

2 Spanish onions

24 Cloves garlic

olive oil

2 50g tins anchovy fillets

3/4 pt Red wine

1 284ml fresh chicken stock

Green vegetable

French bread to serve

salt & pepper

DIRECTIONS:

1. You will need a large frying pan and an earthenware
casserole with a lid.
  
2. Preheat the oven to gas mark 2 300øF 150øC.
  
3. Start the recipe the day before it is needed by bringing
the beans to the boil in plenty of water (do not add salt)
and simmering for 10 minutes. Drain the beans and discard
the cooking water.  Put the beans back into at least 4in of
fresh, cold water and leave them to soak overnight.
  
4. Reduce the ciabatta loaf to rough breadcrumbs.  Peel the
onions and chop into 1/2in pieces. Peel all 24 garlic cloves,
boring but worth it in the end! Pour in enough olive oil to
cover the bottom of a large, heavy frying pan and saut? the
onions (not the garlic) over a medium heat for about 15 min.
until they have taken on some colour. Using a slotted spoon,
remove the onions from the pan and put into a large
earthenware casserole.
  
5. Sprinkle salt lightly and grind black pepper lavishly over
the chunks of lamb. Add some more olive oil to the frying pan,
turn the heat up high and in 2 or 3 batches sear the lamb
cubes quickly on all sides.  Remove each batch to the
casserole as soon as it has browned.  You might need to add a
little more oil to the frying pan as you go along, but
remember to heat it well before adding the lamb.  Once all the
lamb has been browned, put the frying pan to one side for a
moment while you add the garlic clove and whole anchovy fillets
to the casserole, tucking them well down into the layers of
meat.
  
6. Return the frying pan to a high heat and 'deglaze' it by
adding the red wine and bringing it to a fast boil for 3 min.,
while vigorously scraping all the browned sediment into the
wine.  Now add the stock and continue cooking for a further 2
minutes after the liquid returns to the boil.  Now pour
everything from the pan into the casserole.  Give it a good
stir, put the lid on and place in the slow preheated oven for
about 2 hours, until the meat and beans are both very soft
and tender.
  
7. When the casserole is cooked remove it from the oven and
turn the grill on to a high setting. Dredge the breadcrumbs
over the lamb in a thick layer and trickle a little olive oil
over the top.  Place under the grill for a minute or two
until you have a golden brown crust.  Serve with a crisp
green vegetable and warm french bread.



Gascony Lamb Casserole