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Lamb and cannellini bean stew

Name: Matt Moran's lamb and bean stew recipe
Yield: 6
Ingredients: 200g dried cannellini beans, soaked overnight in water (see notes); 60ml oil; 400g boneless lamb leg, excess fat trimmed, cut into 3cm chunks; 500g boneless lamb shoulder, excess fat trimmed, cut into 3cm chunks; 5 lamb & chilli sausages (or flflavoured lamb sausages of your choice – lamb & rosemary sausages are also great); 200g speck, rind removed, cut into thin matchsticks; 1 onion, finely chopped; 2 carrots, cut into 1.5cm cubes; 2 celery sticks, cut into 1.5cm cubes; 4 garlic cloves, crushed; 180ml white wine; 400g can crushed tomatoes; 1l beef stock; 2 bay leaves; 3 sprigs thyme; 75g breadcrumbs; 30.00 ml extra virgin olive oil

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Matt Moran's lamb and cannellini bean stew

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by Matt Moran

Chef and delicious. Produce Awards judge

May 29, 2025

"This is a labour of love, but the time spent on preparation and cooking is well worth it. Like most braises or stews, it’s a dish that tastes even better the next day. It’s my go-to when entertaining over the winter months at the farm." - Matt Moran

Recipe note: Begin this recipe a day ahead. You’ll need a large, deep 3L ovenproof frypan.

200g dried cannellini beans, soaked overnight in water (see notes)
1/4 cup (60ml) grapeseed oil
400g boneless lamb leg, excess fat trimmed, cut into 3cm chunks
500g boneless lamb shoulder, excess fat trimmed, cut into 3cm chunks
5 lamb & chilli sausages (or flflavoured lamb sausages of your choice – lamb & rosemary sausages are also great)
200g speck, rind removed, cut into thin matchsticks
1 onion, finely chopped
2 carrots, cut into 1.5cm cubes
2 celery sticks, cut into 1.5cm cubes
4 garlic cloves, crushed
3/4 cup (180ml) white wine
400g can crushed tomatoes
4 cups (1L) beef stock
2 bay leaves
3 sprigs thyme
1 1/2 cups (75g) panko breadcrumbs
1 1/2 tbs extra virgin olive oil

Method

1.

To cook beans, drain beans and place in a large saucepan. Cover beans with water and bring to a simmer over medium heat. Cook for 40-50 minutes, until beans are tender. Drain and set aside.
2.

Meanwhile, preheat oven to 170°C/150°C fan-forced.
3.

Heat grapeseed oil in a large, deep 3L ovenproof frypan over high heat. Cook lamb and sausages, in batches, until caramelised on all sides, setting aside on a tray as you go. When cool enough to handle, cut sausages into 5cm lengths. Add speck to pan and cook, stirring occasionally, for 3 minutes, or until golden. Set aside with a slotted spoon.
4.

Add onion, celery, carrot and half the garlic and cook, stirring occasionally, for 3-4 minutes, until golden brown. Add white wine and scrape bottom of pan with a spoon. Cook for 5 minutes, or until wine is reduced to a glaze. Return seared meat, sausages and speck to pan and stir to combine. Add tomatoes, beans, stock, bay leaves and thyme. Season to taste and stir to combine. Bring to the boil, then cover tightly with foil and cook in the oven for 2 hours 30 minutes-3 hours, until meat is tender.
5.

Increase oven to 200°C/180°C fan-forced. Combine breadcrumbs, olive oil and remaining garlic in a medium bowl. Sprinkle over the stew. Cook, uncovered, in oven for 15 minutes, or until crumbs are golden brown and start to absorb the braising liquid. Remove from the oven and stand for 15 minutes before serving.

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Recipe Notes

You can also use tinned cannellini beans – you’ll need 2 x 400g cans. You can also cook the stew in a slow cooker on low for 8 hours, following the recipe but reducing the amount of stock to 300ml and only adding the cooked beans to the slow cooker for the last hour. Transfer stew to an ovenproof serving dish and finish in the oven for the final step.