Greek slow cooked lemony Lamb and beans

Adapted from Gourmet Traveller. Delicious. The beans will not stay bright and green because of the long cooking time. Ignore the colour. They are delicious like this.

1 tbsp olive oil

2 onions, coarsely chopped

800g boneless lamb shoulder, in 3cm pieces

1 1/2 punnets cherry tomatoes

1 small tub tomato paste (about 3 tbsp)

150mL white wine

400g green beans

2 tbsp dill, finely chopped

1 tbsp flat leaf parsley

Juice of 2 lemons

Saute the onion gently in the olive oil over medium heat for 4-5 mins or until tender. Turn up the heat, add the lamb and cook until nicely browned (5-6 mins).

Add tomatoes, tomato paste, wine. Bring to the boil then cover and simmer for 1-1 1/2 hours or until lamb is tender.

Add beans (and water as necessary). Cook for a further 15 minutes. Add herbs and lemon juice and cook for another 30 mins or until lamb is very tender and sauce has reduced. Season very well with salt and pepper.

Sprinkle with gremolata and serve with a peppery rocket salad and fresh crusty bread.

Gremolata

Mix together 2 tbsp chopped parsley, 1 tbsp chopped dill, zest of one lemon, 1 clove of garlic, finely chopped, salt and pepper. Store wrapped in plastic wrap in the fridge until ready to eat.