Gascony Lamb Casserole
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 You will need a large frying pan and an earthenware casserole with a lid. Preheat the oven to gas mark 2 300 SectionsAbout Us© Quench Magazine |