• 1 tablespoon olive oil
  • 2 thick pork sausages
  • 250g pork boneless spare ribs, cut into 3cm cubes
  • 1kg boned shoulder lamb, rolled, tied
  • 1 onion, cut into thin wedges
  • 1 stick celery, diced
  • 2 garlic cloves, crushed
  • 4 large Roma tomatoes, chopped
  • 400g can cannellini beans, drained, rinsed
  • 1/2 cup Campbell's Real Stock Chicken
  • 1 bouquet garni
  • crusty bread, to serve
  • Step 1 Heat oil in a heavy-based ovenproof casserole dish over medium-high heat. Add sausages. Cook for 3 to 4 minutes, or until browned. Remove to a plate. Add spare ribs. Cook for 3 to 4 minutes each side, or until browned. Remove to plate with sausages. Add lamb to casserole dish. Cook for 5 minutes, turning, until all sides are browned. Remove to a plate.
  • Step 2 Drain oil from casserole dish, leaving 1 tablespoon in dish. Return to heat. Add onion, celery and garlic. Cook for 2 to 3 minutes, or until tender. Add tomatoes, beans, stock and bouquet garni.
  • Step 3 Preheat oven to 200°C. Cut sausages into 3cm pieces. Return sausages and spare ribs to casserole dish. Bring to the boil. Reduce heat to medium. Place lamb into centre of casserole dish. Cover. Place into oven. Cook for 45 minutes. Remove lid. Cook for a further 45 minutes. Taste and season with salt and pepper.
  • Step 4 Remove lamb to a plate. Cover. Stand for 10 minutes before slicing. Remove and discard bouquet garni. Spoon bean mixture onto serving plates. Top with slices of lamb. Serve with crusty bread.