Lamb and pork rib bean braise

2 large onions, sliced

400g canned cannellini beans

6 lamb chump chops

2 tsp chilli paste

6 small pork spare ribs

3 cups vegetable or meat stock

Plain flour

2 bay leaves

400g canned chopped tomatoes

Preheat oven to moderately hot. Place half the onions in a large ovenproof dish. Dip chops and pork ribs in flour and shake off excess.

Arrnage meat on top of onions, preferably in a single layer. Tip tomatoes and beans over meat.

Blend chilli paste with stock and pour over. Tuck bay leaves around meat and cover the dish with foil. Cook 1 1/2 hours or until meat is tender. Add more stock if not enough sauce.


* Chickpeas can be added in place of beans and tomato paste used instead of chilli paste. Herbs of choice and a dash of tobasco sauce or worcestershire sauce can be added.

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