Braised Lamb with Leeks

• 200 g dried haricot beans
• 500 g lamb neck fillet, large cubes
• 4 large leeks
• 3 garlic cloves
• 1 tbsp thyme leaves
• 2 bay leaves
• 1 tbsp flour
• handful chopped parsley
• handful chopped mint

1. Soak beans overnight.
2. Drain the beans and boil in fresh water for forty minutes until tender, leave in the cooking water.
3. Heat three tablespoons of olive oil in a very hot casserole and add the meat, browning in batches. Set aside.
4. Set the oven to 150°C. Cut the leeks into big chunks and soften them in the casserole dish without colouring. Add the garlic, thyme and bay leaves. Sprinkle the flour and cook off for a few minutes.
5. Add 600 ml water and add the meat and beans to the pan and bring to the boil.
6. When boiling, put the lid on and leave in the oven for two hours.
7. Stir in the parlsey and mint before serving.