• 2kg.lamb from leg, 3cm. cubes
• 500gm. Red onions, sliced
• 1kg. Green beans, top & tailed
• 3 cloves garlic, crushed
• 4tblspns. olive oil
• 100ml. red wine vinegar
• 100ml. red wine
• salt
• freshly ground black pepper
• 150gm. mushrooms,sliced
• Fresh parsley and mint, chopped

Heat a large heavy pan and add lamb cubes, browning well.This is best done in several batches, keeping previous batches warm.

When all cubes are browned, add a little red wine vinegar and loosen pan grit. Return all meat.

Add onions, garlic, green beans and season well. Pour remainder of the red wine vinegar and the red wine over. Turn up heat 'til simmering then replace lid and turn heat to very low.

Cook gently on a very low simmer for 2hours. Add mushrooms in the last 15 minutes of cooking. Garnish with fresh herbs. Serve with fresh tomato salad and baguette.