-
1
Add the olive oil to a pressure cooker and, once hot, add the crumbled sausage.
-
2
Saute the sausage until the meat is caramelized and most of the fat has rendered from it, about 4 to 5 minutes.
-
3
Using a slotted spoon, remove the sausage from the pan and transfer to a plate.
-
4
Set aside.
-
5
Add the lamb meat to the pan and sear until caramelized, about 4 to 5 minutes.
-
6
Remove the lamb from the pan and transfer to the plate with the sausage.
-
7
Add the onions, carrots and celery to the pan and cook, stirring occasionally, until tender, 3 to 4 minutes.
-
8
Add the garlic and beans and cook, stirring, for 1 minute.
-
9
Add the rosemary, chicken stock, reserved sausage and lamb meat to the pan and stir to combine.
-
10
Place the lid on the pan and, when a steady stream of steam is emitted from the lid, reduce the heat to low and cook for 1 1/2 hours, or until the beans and lamb meat are tender.
-
11
Remove the lid, season with salt and pepper, to taste, and garnish with the parsley.
-
12
Serve with garlic bread.
-
13
1/2 stick butter
-
14
2 tablespoons extra-virgin olive oil
-
15
10 whole cloves garlic
-
16
Crushed red pepper flakes
-
17
1 tablespoon chopped fresh chives
-
18
1 tablespoon chopped fresh parsley leaves
-
19
6 thick crusty bread slices
-
20
Heat the butter and oil together in a large skillet over medium heat.
-
21
Add the garlic, red pepper flakes, and herbs and cook for 30 seconds or until fragrant.
-
22
Add the bread to the skillet and cook until golden and bread has absorbed some of the seasoned butter.
-
23
Turn bread pieces over and repeat on other side.
-
24
Drain on paper towels and serve hot with the stew.
