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How To make Gascony Lamb Casserole


2 1/2 lb Lamb cut into 1in chunks
8 oz Pork belly cut into 1in
- chunks 6 oz Dried cannellini beans
1 Olive ciabatta
2 Spanish onions
24 Cloves garlic
Olive oil 2 50g tins anchovy fillets
3/4 pt Red wine
1 284ml fresh chicken stock
Green vegetable French bread to serve Salt & pepper You will need a large frying pan and an earthenware casserole with a lid. Preheat the oven to gas mark 2 300?F 150?C. Start the recipe the day before it is needed by bringing the beans to the boil in plenty of water (do not add salt) and simmering for 10 minutes. Drain the beans and discard the cooking water. Put the beans back into at least 4in of fresh, cold water and leave them to soak overnight. Reduce the ciabatta loaf to rough breadcrumbs. Peel the onions and chop into 1/2in pieces. Peel all 24 garlic cloves - boring but worth it in the end! Pour in enough olive oil to cover the bottom of a large, heavy frying pan and saut

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