Lamb And White Bean Stew - cooking recipe

Ingredients

2 tbsp olive oil
6 None pork sausages (1 lb)
1 1/2 lbs boneless lamb shoulder, cut into 2-inch pieces
1 None onion, finely chopped
1 None carrot, peeled and finely chopped
1 stick celery, trimmed and finely chopped
4 cloves garlic, crushed
1 None bay leaf
4 sprigs fresh thyme, plus additional, to serve
1 can (14 oz) diced tomatoes
2 1/2 cups chicken stock
2 tbsp tomato paste
3 cans (15 oz each) cannellini beans, drained and rinsed

Preparation

Heat 1 tsp of the oil in a Dutch oven on high heat. Cook sausages, turning, until browned. Remove from pan. When cool enough to handle, slice sausages thickly.
Season lamb. Heat 1 tbsp of the oil in same pan on high heat. Cook lamb, in batches, until well browned. Remove from pan.
Meanwhile, preheat the oven to 400\u00b0F.
Heat remaining 2 tsp oil in same pan on medium heat. Cook onion, carrot, celery, garlic, bay leaf and thyme, stirring, 5 mins or until onion softens. Return lamb and sausages to pan with tomatoes, stock and tomato paste. Bring to a boil. Cover; transfer to oven. Bake 1 1/2 hours.
Stir beans into lamb mixture. Bake, covered, a further 10 mins or until lamb is tender and beans are heated through. Discard thyme and bay leaf. Season. Sprinkle stew with additional thyme.