Herby Lamb Belly with Garlicky Butter Beans

_INGREDIENTS:

• 600–700g lamb belly (2 lamb breasts), bones removed
• sea salt
• freshly ground black pepper
• 1 large bunch mixed herbs (parsley, mint, basil, rosemary)
• 2 Tbsp olive oil
• 2–3 shallots, diced
• 5 garlic cloves, finely chopped
• 1 large carrot, finely diced
• 1–2 sticks celery, finely diced
• 1 lemon, zest and juice
• 1 Tbsp tomato paste
• 2 bay leaves
• 200ml white wine
• 2 × 400g cans butter beans, drained and rinsed
• 200ml chicken stock
• extra parsley, finely chopped

_{INSTRUCTIONS:}

1. Preheat the oven to 120°C (fan).
2. Lay the lamb belly pieces flat on a board, slightly overlapping to form one long piece. Season well with salt and pepper.
3. Roughly chop the mixed herbs and combine with 1 Tbsp olive oil. Spread the herb mixture evenly over the lamb, then roll it tightly from the long edge into a cylinder. Tie with butcher’s string at 4–5cm intervals, then slice between the ties to create thick rounds.
4. Heat the remaining 1 Tbsp olive oil in a large, heavy-based casserole dish over medium heat. Sear the lamb rounds for 2–3 minutes on each side until browned, then remove and set aside.
5. In the same pan, add the shallots and cook for 5–6 minutes until soft. Add the garlic and cook for 1–2 minutes. Stir in the carrot, celery, lemon zest and juice, and cook for another 4–5 minutes.
6. Add the white wine to deglaze the pan, then stir in the tomato paste. Add the bay leaves and let it simmer gently for a few minutes.
7. Add the butter beans and chicken stock, stirring to combine. Nestle the lamb rounds back into the pan, cover with a lid, and transfer to the oven. Cook for 2–2¼ hours, until the lamb is tender and pulls apart easily.
8. Remove from the oven and take out the lamb briefly. Stir the beans, taste and adjust seasoning, then fold through the chopped parsley. Return the lamb to the pan and serve with crusty bread.