Fagiolini Con Agnello E Pere Lamb stew with pears and green beans

This is a recipe I adapted from a German recipe called Birnen, Bohnen und Speck, where I substitute neck of lamb for pork belly. It is a really remarkable combination of lamb, vegetables and fruit.

Put the lamb, garlic and onions into a heavy saucepan large enough to contain them, and cover with cold water. Bring to the boil, then turn down the heat and simmer gently until you see the meat separating from the bone. This should take about 1½ – 2 hours.

If there is any fat on the top of the stew, spoon it off and discard.

Add the beans, along with the pears and oregano, to the stew. Season with salt and pepper to taste, and cook until the pears are solf, about 15-20 minutes.

Serve the meat, beans and pears with a little of their stock. Some plainly boiled potatoes would make a good accompaniment.