Photo: Clare Winfield
Preheat the oven to 150°C/gas mark 2. Heat 1 tbsp olive oil in a large frying pan over a high heat. Brown the lamb in batches until each piece is well coloured. Remove the lamb from the pan as it is done and set aside.
Add the remaining oil to the frying pan and fry the onion for 3-4 minutes until beginning to caramelise. Add the garlic and continue to fry for a minute. Pour over the white wine and allow it to reduce by two-thirds, so the liquid has almost disappeared.
Transfer the lamb, onions, garlic and reduced wine into a 2-litre casserole dish. Stir through the tomato purée, vinegar and hot stock. Add the rosemary sprig and season generously. Cover and cook in the oven for 2 hours.
Remove the lid and stir through the cannellini beans. Replace the lid and cook for another 15 minutes. Remove the stew from the oven and allow to cool completely. Discard the rosemary sprig.
When ready to serve, stir through the sunsoaked tomatoes and artichokes until they’re heated through and serve with the chopped parsley.