BRAISED LAMB STEW WITH CANNELLINI BEANS
Steps:
- 1. Pour enough vegetable oil into a skillet to cover the bottom completely and turn on the heat to medium high. 2. When the oil is hot, dredge the lamb pieces in the flour, one by one, and add gently to the pan. Brown the meat on all sides, then transfer the to a plate, adding more lamb pieces, until all the lamb has been browned. Pour off the grease but keep the fond that's on the bottom. 3. Preheat oven to 350°. 4. Choose a large, lidded pot (large enough to hold all the meat and the beans), and preferably one that can go from oven to rangetop. Into this large pot add the olive oil, sliced onions, and sage. Turn heat to medium and cook onions, uncovered, stirring occasionally, until it becomes a light brown (but not burned). 5. Add the meat, turning it 2-3 times and heat until the meat begins to sizzle, then add salt, some grindings of ground black pepper and the white wine. 6. Meanwhile, dissolve the tomato paste in the beef broth and set aside. Simmer at medium-high heat the onions and wine and when almost all of the wine has boiled off, add the beef broth mixture and the fond from the frying pan. Bring back to a simmer, then cover and place the pot in the oven for 1 1/2 hours, removing it every 30 minutes and stirring it. 7. Drain the beans and taste for seasoning (salt and pepper). You'll find these need more salt than you think. Pour the beans into the lamb stew pot and gently stir. Cover and bake another 15 minutes, until the mixture is warmed through. Remove any of the bones that have loosened completely and discard. 9. Pour the stew out onto (or into) a large heated platter or bowl and sprinkle top with the raw garlic and the chopped parsley.
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Christopher Schaeffer
[email protected]This stew is a bit bland for my taste. I would add more spices next time.
Wells David
[email protected]This stew is delicious! The lamb is so tender and the beans are creamy and flavorful. I love the addition of the olives, they add a nice salty flavor.
katwal katwal
[email protected]This stew is a great way to warm up on a cold night. The lamb is so tender and the beans are perfectly cooked. I love the addition of the red wine, it really adds a lot of flavor.
Jimmy Roy
[email protected]This stew is amazing! The lamb is so tender and flavorful, and the beans are creamy and delicious. I love the addition of the rosemary and thyme, they really add a lot of flavor.
Riaz Mahmud RIYAN
[email protected]This stew is so easy to make and it's always delicious. I love that I can just throw everything in the slow cooker and let it cook all day. The lamb is always fall-apart tender and the beans are perfectly cooked.
Laxmi Kafle
[email protected]I've made this stew several times and it's always a hit. The lamb is always tender and the beans are creamy and delicious. I love the addition of the sun-dried tomatoes, they add a nice tangy flavor.
Ameer ABDULLA
[email protected]This stew is a great way to use up leftover lamb. I made it with some leftover roast lamb and it was delicious. The beans and tomatoes added a lot of flavor and the stew was very satisfying.
karl Günter
[email protected]I love this recipe! It's so easy to make and always turns out delicious. The lamb is always tender and flavorful, and the beans are perfectly cooked. I usually serve it over rice or mashed potatoes.
Dechen Zangmo
[email protected]This stew was easy to make and packed with flavor. I used boneless lamb shoulder and it cooked perfectly in the slow cooker. The beans added a nice touch of heartiness and the tomatoes gave it a bright acidity. I served it with crusty bread and it wa
Paul Warren
[email protected]I followed the recipe exactly and the stew turned out perfectly. The lamb was so tender and flavorful, and the beans were creamy and delicious. I served it over mashed potatoes and it was a real crowd-pleaser.
Dante Herrera
[email protected]This lamb stew was a hit with my family! The meat was fall-apart tender and the beans were perfectly cooked. The flavors were rich and complex, and the dish was very satisfying. I will definitely be making this again.