On the heat. Mild

Ingredients

• 1.2 kg lamb flap / brisket pieces
• 300 g dried cannellini or borlotti, soaked overnight
• 4 tbsp olive oil
• 1 onion, 1 carrot, 2 celery, diced
• 6 cloves garlic
• 2 tbsp tomato paste · 400 g tinned tomato
• 200 ml white wine
• Rosemary, sage, 2 bay
• Parmesan rind (if you have one) · salt, pepper

Method

1. Simmer the soaked beans in unsalted water with a bay leaf for 45 minutes until nearly tender. Keep the liquid.
2. Brown the lamb hard in the oil in batches. Soffritto in on low, 15 minutes.
3. Garlic and tomato paste, two minutes. Wine in, reduced.
4. Tomato, herbs, parmesan rind, meat back in, and enough bean liquid to just cover. Lid ajar, 2 hours at a bare simmer.
5. Beans in for the last 30 minutes. Salt only now.
6. Rest 15 minutes. Crush a few beans against the pot to thicken it. Grilled bread rubbed with garlic, and a hard drizzle of raw olive oil at the table.

Cook's note. Salt beans only at the end. Salted early, the skins toughen and they will never soften properly no matter how long you cook them.

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