Lamb and Bean Stew with Sheep Cheese

Ingredients

• 1.2 kg boneless lamb shank
• 30 g clarified butter
• 3 onions
• 2 Garlic cloves
• Salt
• Pepper
• 30 g flour
• 0.5 l vegetable broth
• 400 g Potatoes
• 1 kg tomatoes
• 2 tbsp Tomato paste
• 2 tsp Dried thyme
• 1 can white beans
• 500 g feta
• 1 bunch Basil

Instructions

1. 1.

   Preheat the oven to 225°C.

2. 2.

   Dice the meat and sear it in clarified butter until browned. Slice onions, add minced garlic, season with salt and pepper, dust with flour, then briefly brown again before adding broth and simmering covered for about an hour. Peel and cube potatoes; blanch them for five minutes, then mix into the stew. Boil tomatoes, peel, core, and dice them. Add to the pot along with tomato paste, salt, pepper, and thyme.

3. 3.

   Wash and dry the basil.

4. 4.

   Bake in the preheated oven uncovered for approximately 40 minutes. Drain the beans and add them fifteen minutes before the end of cooking. Cube the feta and add it five minutes before finishing, stirring gently. Season with salt and pepper, garnish with basil leaves, and serve.