Lamb Stew with vinegar and green beans

I have been cooking this dish since 2010 - 15 years! You can read my first thoughts on this blog. It is one of my favourites. Get good lamb, good vinegar, good beans, good salt and good olive oil, and a good pot, and you're set. Good pepper too! As usual, follow the instructions. Get lamb on the bone - "everyone knows it's tastier", Marcella said to me. "Speak to your butcher", she also said to me. And follow her directions. When it says to cook till tender, she means till tender. It might take half the time suggested, or double. Poke it with a fork. 

As Marcella also said, "Cooking times bore me". 

This dish was first published in 1973. 51 years ago. Who knows how long Marcella has been aware of this dish, and how long it has been cooked for. 

She also said to me that young people like me were keeping these old dishes alive. 

Young people like you now!