Categories: Pork, Lamb, Casseroles 
      Yield: 6 servings 
  
  2 1/2 lb Lamb cut into 1in chunks 
      8 oz Pork belly cut into 1in 
           - chunks 
      6 oz Dried cannellini beans 
      1    Olive ciabatta 
      2    Spanish onions 
     24    Cloves garlic 
           Olive oil 
      2    50g tins anchovy fillets 
    3/4 pt Red wine 
      1    284ml fresh chicken stock 
           Green vegetable 
           French bread to serve 
           Salt & pepper 
  
  You will need a large frying pan and an earthenware casserole with a lid. 
   
  Preheat the oven to gas mark 2 300ÜF 150ÜC. 
   
  Start the recipe the day before it is needed by bringing the beans to the 
  boil in plenty of water (do not add salt) and simmering for 10 minutes. 
  Drain the beans and discard the cooking water.  Put the beans back into at 
  least 4in of fresh, cold water and leave them to soak overnight. 
   
  Reduce the ciabatta loaf to rough breadcrumbs.  Peel the onions and chop 
  into 1/2in pieces.  Peel all 24 garlic cloves - boring but worth it in the 
  end! Pour in enough olive oil to cover the bottom of a large, heavy frying 
  pan and saut‚ the onions (not the garlic) over a medium heat for about 15 
  minutes until they have taken on some colour.  Using a slotted spoon, 
  remove the onions from the pan and put into a large earthenware casserole. 
   
  Sprinkle salt lightly and grind black pepper lavishly over the chunks of 
  lamb.  Add some more olive oil to the frying pan, turn the heat up high and 
  in 2 or 3 batches sear the lamb cubes quickly on all sides.  Remove each 
  batch to the casserole as soon as it has browned.  You might need to add a 
  little more oil to the frying pan as you go along, but remember to heat it 
  well before adding the lamb.  Once all the lamb has been browned, put the 
  frying pan to one side for a moment while you add the garlic clove and 
  whole anchovy fillets to the casserole, tucking them well down into the 
  layers of meat. 
   
  Return the frying pan to a high heat and 'deglaze' it by adding the red 
  wine and bringing it to a fast boil for 3 minutes, while vigorously 
  scraping all the browned sediment into the wine.  Now add the stock and 
  continue cooking for a further 2 minutes after the liquid returns to the 
  boil.  Now pour everything from the pan into the casserole.  Give it a good 
  stir, put the lid on and place in the slow preheated oven for about 2 
  hours, until the meat and beans are both very soft and tender. 
   
  When the casserole is cooked remove it from the oven and turn the grill on 
  to a high setting.  Dredge the breadcrumbs over the lamb in a thick layer 
  and trickle a little olive oil over the top.  Place under the grill for a 
  minute or two until you have a golden brown crust.  Serve with a crisp 
  green vegetable and warm french bread.