Photo: Kevin McCutcheon
Lamb & flageolet bean stew
6 ingredients
Serves 2
openrecipes
This rustic stew is a brilliant way to cook lamb's neck as it doesn't need hours of cooking to become tender
Estimated Nutrition (whole recipe, rough)
458
Calories
26g
Protein
35g
Fat
10g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pack (about 300g) lamb neck, cut into chunks
- oil
- 10 shallots , peeled and halved through the root
- 300ml lamb stock
- 1 x 400g tin flageolet beans
- ½ bunch parsley , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes