Weekend lamb stew

Although there still is a big preference for more expensive cuts of meat, no taste compares to meat cooked on the bone, which gives meat and the whole dish an extra layer of taste. This is one of those colder weather dishes whose best partners are slices of freshly baked sourdough bread (or pain de campagne) and a glass of red wine. 

30 ml mild extra virgin olive oil
30 g wheat flour
1 kg lamb belly, bone-in, in pieces
15 peeled garlic cloves
2 rosemary sprigs
1 tsp thyme leaves
50 ml full-bodied white wine
3 carrots, in pieces
1 parsnip, in pieces
water
sea salt to taste
1 tsp anise seeds, optional
300 g white beans
1 tbsp chopped parsley
freshly ground pepper

Heat the oven to 180°. 

In a cast iron pan (preferably), heat the oil. In the meantime, dredge the meat in flour, and when the oil is hot, add them to the pan, frying on high heat on all sides. Don't overcrowd the pan – do it in two batches if needed. When fried, pour off the excess fat and put the meat back in the pan, followed by cloves, rosemary, thyme, and wine. Boil for one minute. Add carrots, parsnips, water to cover, salt, and anise seeds. Cover and sauté for 2 h (check for enough water). Take out, add beans, and sauté for 30 more mins. Remove, sprinkle with parsley and pepper, and serve.