Lamb Pasta
Submitted by lmanico
Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 ½ hours, then the pasta cooks right in the pot.
YIELD
8 servingsPREP
1 hrsCOOK
2 hrsREADY
3 hrsThis is an Italian-style one-pot braise where lamb stew meat, dried beans, and pasta all cook together in the same Dutch oven. The lamb gets browned in batches first to build a deep, caramelized base, then everything simmers in stock in the oven until fork-tender.
Flageolet beans are the traditional choice. They’re small, pale green French beans with a creamy, delicate flavor that pairs beautifully with lamb. Red kidney beans work as a substitute if flageolets aren’t available. Either way, use dried beans. They absorb the lamb-infused broth as they cook, taking on a richness that canned beans can’t match.
The macaroni goes in during the last 20 minutes and cooks directly in the braising liquid. It soaks up the concentrated lamb, bean, and herb flavors instead of just tasting like plain pasta. Fresh Roma tomatoes, seeded and diced, stir in right at the end for brightness.
Chef Tips
- Brown the lamb in batches. Overcrowding steams the meat and you lose all that flavorful crust.
- Discard the fat after browning. The aromatics cook in fresh olive oil so the dish isn’t greasy.
- Fresh marjoram or oregano sprigs are worth seeking out. Remove them before serving as the stems get woody.
- Serve in deep bowls like a stew, with grated Parmesan, minced raw onion, pepper, and a drizzle of extra-virgin olive oil at the table.
Variations
- White bean version: Use cannellini beans instead of flageolets for a more Italian-leaning dish.
- Add greens: Stir in a handful of torn kale or escarole with the tomatoes.
- Wine braised: Replace 1 cup of stock with dry red wine for a richer, more complex broth.
Ingredients
Directions
IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over high heat on top of the stove.
Add the lamb in batches and brown well on all sides.
Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown.
Discard fat.
Preheat oven to 350℉ (180℃).
When all the meat has browned, lower heat to low, add 2 tablespoons oil and add the celery, carrot and garlic.
Cook, stirring, 1 minute.
Return the meat to the pot.
Add the stock and beans. Bring to a boil, add the marjoram or oregano, cover, and bake 1½ hours, or until the lamb is cooked and the beans are tender.
Meanwhile, using a small paring knife, cut off tip and stem of the tomatoes.
Remove the seeds and core, leaving only firm, outer pulp.
Slice one side of each tomato and lay it flat on work surface.
Cut into ¼ inch lengthwise strips, pile up strips and cut across into ¼ inch pieces.
Reserve on a plate until needed. Add the macaroni to the casserole, replace in oven, and cook, covered, another 20 minutes, or until pasta is tender.
Remove the fresh herb sprigs and add the tomatoes.
Transfer to a large tureen or divide among individual soup bowls.
Offer grated cheese, minced onions, ground pepper and olive oil as garnishes at the table.
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