1kg lamb neck, cut into 6 pieces
2 cloves garlic, crushed to a paste
1 onion, finely chopped
1 tbsp olive oil
1 bay leaf
2 sprigs of thyme
4 carrots, cut into chunks
100g fresh or frozen peas
100g green beans, chopped
salt and pepper
1. Preheat the oven to gas mark 3. Brown the meat, garlic and onion with the oilive oil in a large flameproof casserole. Add the bay leaf, thyme and carrots, and enough water to cover the meat by a couple of centimetres.
2. Bring to a simmer and remove any scum that rises to the top. Cover the pan and transfer to the over. Cook for 1½-2 hours or until the meat is tender.
3. Ten minutes before serving, bring a large pot of salted water to a boil and add the peas and beans. Cook for 5mins or until teh vegetables are tender, then drain.
4. Take the casserole out of the oven and remove the bay leaf and sprigs of thyme. Add the peas and beans to the lamb with the salt and pepper to taste, and serve straight away.
(The Little paris Kitchen - Rachel Khoo)
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