Lamb and White Bean Stew
Lamb and White Bean Stew recipe 14
lamb stew meat
peeled and sliced
prefer veal stock if possible
great northern beans
Heat oven to 350℉ (180℃).
Trim the meat of visible fat and gristle, and set aside.
Heat 3 tablespoons of the oil in a skillet over medium high heat.
Add the lamb and brown on all sides, being careful not to crowd the pan; this will have to be done in batches.
Remove the lamb with a slotted spoon, and place it in an oven-proof casserole.
Add the remaining fat to the pan, and sauté the onions, carrot and garlic, stirring frequently, until the onion is translucent, about 5 minutes.
Scrape the mixture into the casserole with the lamb.
Add the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to the pan, and bring to a boil over medium high.
Place the pan in the center of the oven and bake for 2½ hours, or until the lamb is beginning to become tender.
Add the beans, and bake for 30 to 40 minutes.