Lamb Stew with Rosemary and White Beans
NOTE: In this Italian stew, cannellini or other white beans take
the place of the potatoes. Rosemary is used in place of the thyme.
Since this dish contains beans, it can be served as is, or perhaps
with some bread, but it does not require any other starch. Serves
six to eight.
3 pounds lamb shoulder, trimmed and cut into 11/2-inch cubes
11/2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 medium-large onions, chopped coarse (about 2 cups)
3 medium garlic cloves, minced
3 tablespoons flour
1 cup white wine
2 cups chicken stock or low-sodium canned broth
2 bay leaves
1 tablespoon minced fresh rosemary
3 large carrots, peeled and cut into 3/8-inch dice
1 15-ounce can white beans, drained and rinsed
1/4 cup minced fresh parsley leaves
INSTRUCTIONS:
1. Heat oven to 250 degrees. Place lamb cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in large ovenproof Dutch oven. Add half of lamb and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with remaining oil and lamb.
2. Add onions to empty Dutch oven and sauté until softened, 4 to 5 minutes. Add garlic and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to pot. Add stock, bay leaves, and rosemary, and bring to a simmer. Add meat and return to a simmer. Cover and place pot in oven. Cook for 1 hour.
3. Remove pot from oven and add carrots. Cover and return to oven. Cook just until meat is almost tender, 1 to 11/4 hours. Remove pot from oven and add white beans. Cover and return pot to oven and cook until meat is tender and beans are heated through, about 15 minutes. Remove pot from oven. (Can be cooled, covered, and refrigerated up to 3 days. Reheat on top of the stove.)
4. Stir in parsley, discard bay leaves, adjust seasonings, and serve.