Title: Lamb and White Bean Stew
Categories: Meat
Yield: 6 Servings
| 3 | lb | Boneless lamb stew meat |
| 6 | tb | Olive oil |
| 1 | c | Diced onions |
| 1 | | Carrot, peeled and sliced |
| 1 | tb | Minced garlic |
| 1 | cn | (28 oz) crushed tomatoes, |
| 1/2 | ts | Thyme |
| 1/2 | ts | Rosemary |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Minced parsley |
| 1 | c | Dry red wine |
| 2 | c | Beef stock |
| 3 | c | Cooked Great Northern beans |
HEAT THE OVEN TO 350F. 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 saute 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
heat. Place the pan in the center of the oven and bake for 2 1/2 hours, or
until the lamb is beginning to become tender. Add the beans, and bake for
30 to 40 minutes. Serves 6 to 8. (The stew is even better if made a day or
two in advance and refrigerated tightly covered. Discard any fat that
hardens.) Reheat in a 350F oven, stirring occasionally but gently.