Lamb, white bean and marjoram casserole

Feed a crowd ... Lamb, white bean and marjoram casserole.
Feed a crowd ... Lamb, white bean and marjoram casserole. Photo: Marco Del Grande

If you can get your hands on a goat shoulder you're in luck, as it's a beautiful match for this dish.


1kg lamb or goat shoulder

150ml olive oil

3 brown onions, finely diced

8 garlic cloves, finely chopped

500ml white wine

300g dried white beans, soaked overnight in water

2 bay leaves

10 marjoram sprigs, plus 1 tbsp picked leaves

800g tinned tomatoes

Salt and pepper


Trim and dice lamb or goat into two-centimetre square pieces. Place in a saucepan of cold water and bring to the boil. Drain and reserve lamb.

Heat oil in a heavy-based saucepan and gently fry onion and garlic until soft, about 10 minutes. Add wine and reduce by two thirds. In a separate saucepan cook beans until half cooked through, about 20 minutes, then drain.

Add bay leaves, marjoram sprigs and tomatoes to onions. Add lamb and simmer until starting to soften, about one hour. Add beans to lamb and cook until beans and lamb are soft and sauce has thickened. Season well with salt and pepper and sprinkle with marjoram leaves before serving.