Lamb Green Bean Bredie with Pearl Onions

Ingredients

50ml Olive oil

1 Bay leaf

1 clove

500gr lamb leg cubed into 2.5cm cubes

2gr salt

2gr coarse black pepper

50gr diced onions

5gr garlic chopped

50ml red wine

5ml balsamic vinegar

250gr button mushrooms

250gr green beans topped and tailed

100gr pearl onions peeled and halved

200gr baby potatoes peeled

1 x chicken stock cubes

Water enough to cover the ingredients

5gr sprig of fresh thyme

80gr uncooked wild rice

Method

In a medium pot add the oil to heat up, then season the meat with salt and pepper and sear in the oil till well browned, then turn down the heat to low and add the diced onions, bay leaf and clove, sauté till the onions are soft then add the garlic. Turn the heat back up to high, then add the red wine to deglaze the pot, be sure to scrape the bottom of the pot to loosen all the crispy bits of flavor. Once the alcohol has evaporated and reduced then add the balsamic vinegar and reduce by half. Then add the green beans and pearl onions and thyme, continue to sauté and stir continuously till the onions have some color.

Cover the meat with water and add the stock cube, then simmer for one hour. After this time remove one of the pieces of meat and test for tenderness, now add the mushrooms, potatoes and simmer over low heat until potatoes have cooked and the sauce has reduced to desired thickness. Cook the wild rice as per packet instructions.

Serve in your favorite dish and garnish with some fresh rosemary on the hot food to fill the air with the aromatics of the rosemary.