HARISSA-BRAISED LAMB WITH BEANS

• 1 tbsp olive oil • 3 x 260g packs diced British lamb shoulder • 1 large onion, roughly chopped • 1 fennel bulb, core removed and finely chopped • 4 cloves garlic, crushed • 5 medjool dates, pitted and roughly chopped • 95g jar Cooks’ Ingredients Harissa Paste • 2 x 400g cans Mutti Peeled Tomatoes • 500g fresh Cooks’ Ingredients Chicken Stock • 2 x 400g cans cannellini beans, drained and rinsed • 1⁄4 x 25g pack flat leaf parsley, roughly chopped