Ingredients
Method
1.Heat 1 teaspoon of the oil in a large flameproof dish on stove top over high heat; cook sausages, turning, until browned. Remove from pan; when cool enough to handle, slice sausages thickly.
2.Season lamb. Heat 3 teaspoons of the oil in same dish; cook lamb, in batches, until well browned. Remove from pan.
3.Meanwhile, preheat oven to 200°C/400°F.
4.Heat remaining oil in same dish over medium heat; cook onion, carrot, celery, garlic, bay leaf and thyme, stirring, 5 minutes or until onion softens. Return lamb and sausages to dish with tomatoes, stock and paste. Bring to the boil. Cover; transfer to oven, bake 1½ hours.
5.Stir beans into lamb mixture; bake, covered, a further 10 minutes or until lamb is tender and beans are hot. Discard thyme and bay leaf. Season. Serve stew topped with extra thyme, if you like.
You could use canned cannellini or butter beans, if you prefer. Freeze individual portions of cooled stew in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.
Note
