The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Lamb shoulder with tomato, fagioli and olive ragù


You'll need

100 ml olive oil 4 garlic cloves, crushed 2 onions, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 1 leek, white part only, finely chopped 500 ml dry white wine 10 ripe tomatoes, seeds removed, finely chopped (see note) 150 gm podded borlotti beans (about 250gm unpodded) 100 gm dried cannellini beans, soaked in cold water overnight, drained ½ bunch thyme 2 fresh bay leaves 1 piece of orange rind, removed with a peeler 6 juniper berries, coarsely crushed 6 whole white peppercorns 100 gm black Ligurian olives 2 lamb shoulders, bone in (about 2.2kg each) 1.5 litres (8 cups) chicken stock 100 gm podded broad beans (about 360gm unpodded), blanched, peeled 100 gm yellow beans, blanched and cut into small pieces ½ bunch marjoram, leaves picked

Method

  • 01
  • Preheat oven to 120C. Heat half the olive oil in a large frying pan over medium heat, add garlic and cook until golden (2-3 minutes), add onion and cook until soft and translucent (4-5 minutes). Add carrot, celery and leek and stir frequently until vegetables are tender but not coloured (6-7 minutes). Deglaze with wine and simmer until reduced by three-quarters (4-5 minutes). Add tomato, borlotti and cannellini beans, thyme, bay leaves, orange rind, spices and half the olives and season generously to taste with sea salt. Transfer to a large flameproof roasting pan.
  • 02
  • Heat remaining oil in pan and cook lamb, turning frequently, until browned all over(4-5 minutes), then place on top of vegetables. Add stock, bring to a simmer, cover tightly with foil and cook in oven until meat is very tender and falls from the bone (4-5 hours). Remove lamb from pan, transfer to a serving dish and keep warm. Return pan to stove, bring to the simmer, add broad beans, yellow beans, marjoram and remaining olives and reduce until sauce is thick and vegetables are tender (8-10 minutes). Season to taste and serve immediately with lamb.
Note You can substitute with 16 whole cherry tomatoes. Danny prefers to use the Johnny Love Bite brand.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Lagrein, such as the Italian Alto Adige or Australian Domain Day.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×