Braised Lamb With Beans: A Formal Analysis

Braised Lamb with Beans

Cost $4 - Feeds Four

Ingredients

2lb of boned shoulder of lamb (or leg)

2 tins of beans (haricot or other white beans)

2 chopped carrots

2 large & rough chopped onions

4 unpeeled garlic cloves

1 oz butter

1 glass of dry red wine

1 cup beef stock

1 handful of fresh herbs to taste Prepare

Season the lamb with salt and pepper and place in a large casserole pot with the butter. Pour olive oil over the top and cook for ten minutes on a medium to high heat until browned. Remove the lamb and add the onion, carrot & herbs and stir through for ten minutes before including the wine & garlic. Simmer for one minute and replace the lamb. Pour in the stock, bring to a boil before reducing the heat. Add the

(thirty minutes)

Add the stock and bring to a boil and then simmer for twenty minutes. Add salt & pepper and fresh garlic if desired. Serve with sprinkled cheese and fresh crusty French bread and

Fry gently in olive oil for ten minutes each side and then place into a casserole dish. Add the rest of the ingredients and fry in the chicken juices for ten minutes before spooning over the chicken breasts. Add chicken stock and a little flour and simmer gently for thirty minutes (add cream towards the end if desired)

Serve with chopped basil on a bed of rice or with French fries. Classic Beef Bourguignon

Cost $6 - Feeds Eight

Ingredients

Half a kilo of streaky bacon

2 lb cubed beef

1 litre of beef stock

1 bottle of dry red wine

3 tbs tomato puree

4 chopped garlic cloves

4 bay leaves

3 tbs butter

2 large chopped up carrots

4 large white onions roughly chopped

1 lb cheap mushrooms

3 tbs white flour salt & pepper to taste Prepare

Slice bacon in to one-inch strips and brown in a large pan. Remove and fry the beef

(coated in flour) in the bacon fat for five minutes stirring