Breton braised lamb haricot beans

Ingredients

• 250g haricot beans, soaked overnight and drained
• 2 large onions, 1 roughly chopped, 1 quartered
• 3 whole carrots, peeled, 1 halved lengthways, 2 diced
• 2 sticks celery, 1 halved, 1 diced
• 2 bay leaves
• bunch of parsley, stalks and leaves separated, leaves chopped
• 6 black peppercorns
• 2 tbsp olive oil
• 1kg braising lamb (shoulder is good), cut into chunks
• 4 garlic cloves, finely chopped
• 400g can cherry tomatoes
• 1 tbsp tomato purée
• 400ml lamb stock or chicken stock

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