Summer lamb stew

The butcher has good cuts of stewing lamb at the moment, offputting only if you imagine a thick winter stew with flour and rich stock. This one has a light sauce, made by the meat and vegetables. For 4.

800g lamb neck fillet
1tbsp white wine vinegar
8 cloves garlic
3 onions, peeled and cut into large chunks
1 sprig rosemary
2 bay leaves
2tbsp olive oil
Salt
2 tins cannellini beans, drained and rinsed

Cut the lamb into rounds. On a medium to high heat, brown the pieces on a ridged grill pan, in batches. Transfer them to a heavy casserole. Pour the vinegar on to the pan, allow it to bubble until reduced to about 1 dstsp, and pour it and the pan scrapings on to the meat. (If your pan is very hot, you'll find that the vinegar evaporates to nothing almost immediately.)

Throw in the garlic, onion and herbs, and stir in the oil. Season to taste. Put the casserole into a gas mark 2/150C oven for an hour. If the contents of the pan are bubbling, you can turn the oven down to gas mark S/130C. Cook for a further two hours. Half an hour before the end, stir in the beans.