Easy Lamb And Bean Casserole - cooking recipe

Ingredients

2 tsp olive oil
1 clove garlic, crushed
1 small onion, coarsely chopped
1 small carrot, finely chopped
1 None celery stick, trimmed and finely chopped
8 oz lamb shoulder, diced
2 cups chicken stock
1 can (14 oz) diced tomatoes
1 can (15 oz) mixed beans or cannellini beans or chickpeas, drained
1/4 cup finely chopped fresh flat-leaf parsley

Preparation

Heat oil in medium saucepan on medium-high heat. Cook garlic, onion, carrot and celery, stirring, until onion softens.
Add lamb, stock and undrained tomatoes; bring to a boil. Reduce heat to low; simmer, covered, 1 hour.
Add beans; simmer, uncovered, about 1 hour or until lamb is tender. Stir in parsley.