Summary

Ingredients

• 800 g shoulder lamb or from the le
• 3 large onion (s)
• 4 cloves garlic
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 sprigs oregano
• 2 bay leaves
• 4 tablespoon olive oil
• 2 tablespoon lemon juice
• 400 g beans, reen possibly frozen.
• 500 g potato (s)
• 1 can beans, large white ones. 425 g
• 1 can tomato (s), 425 g
• 250 ml red wine
• 250 ml beef broth
• Salt and pepper, from the mill

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Instructions

1. Cut the lamb into cubes. Dice the onions and finely chop or chop the garlic. Put the meat, onions and garlic in a bowl. Finely chop the herbs, mix with oil, lemon juice and salt to a marinade and pour over the meat and onion. Cover and leave to stand at least overnight, better for 24 hours.
2. Then put the meat with the marinade in an ovenproof pan or roasting pan. Add the bay leaves and 125 ml red wine and cook in the oven for approx. 80 minutes at 180 °.
3. Rinse the white beans well. Cut the green beans into pieces and the potatoes into cubes. Cut the tomatoes into eighths. Add everything to the meat, add the rest of the wine and the stock and season with salt and pepper.
4. Then cover and cook for another 60 minutes.