Lamb & White Bean Stew
Submitted by swifty
Lamb and white bean stew braises tender chunks of lamb in a red wine and tomato sauce with rosemary and thyme, then folds in creamy great northern beans. A rustic, slow-cooked Mediterranean comfort bowl.
YIELD
8 servingsPREP
30 minCOOK
3 hrsREADY
3 hrsThis is rustic, slow-cooked comfort: chunks of lamb braised low and slow until fork-tender, in a deeply savory red wine and tomato sauce scented with rosemary and thyme.
Browning the lamb is where the flavor begins. Sear it in batches so the pieces get a real crust instead of steaming in a crowded pan, then those caramelized bits build the backbone of the braise.
The whole thing goes into the oven for a long, gentle bake. There’s no shortcut to tender lamb, but a couple of hours of low heat turns even tough stew meat silky.
Creamy great northern beans join near the end, just long enough to warm through and soak up the rich sauce without falling apart. Like most braises, it’s even better reheated the next day.
Chef Tips
- Brown the lamb in batches; crowding the pan steams the meat and costs you flavor and color.
- Don’t rush the braise; a long, low oven cook is what makes tough lamb meltingly tender.
- Add the cooked beans only at the end so they stay whole instead of turning to mush.
- Make it a day ahead if you can; the flavors deepen overnight.
Variations
- Use cannellini or navy beans in place of great northern.
- Add a strip of orange zest or a few anchovies to the braise for depth.
- Stir in chopped kale or spinach at the end for greens.
Ingredients
Directions
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.
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