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Braised Lamb with White Beans

Recipe information

  • Yield

    serves 6 to 8. serving size: 1 1/2 cups and 1 piece of hot Italian bread, if desire

Ingredients

8 ounces dried white beans, soaked overnight in cold water to cover
1 bouquet garni (1 sprig each thyme and parsley, 1 bay leaf, and 6 cloves tied in a square of cheesecloth)
3/4 medium onion, chopped
3/4 medium carrot, chopped
1 1/2 pounds lean lamb shoulder, cut into 1/2-inch-thick slices
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
2 tablespoons all-purpose flour
1 1/2 tablespoons vegetable oil
1 1/2 cups dry white wine
3/4 tablespoon tomato paste
1 1/2 ripe tomatoes, quartered
3 garlic cloves, crushed
Italian bread (optional)

Preparation

  1. Step 1

    Drain the water from the beans.

    Step 2

    Cover the beans, bouquet garni, onion, and carrot completely with water in a large, heavy-bottomed saucepan. Cover and bring to a boil, then reduce the heat to low and simmer for 1 1/2 hours.

    Step 3

    Meanwhile, put the lamb in a large bowl and sprinkle with the salt, pepper, sugar, and flour.

    Step 4

    Heat the oil in a large skillet, add the seasoned lamb, and brown it over medium heat.

    Step 5

    Add the beans, bouquet garni, onion, and carrot and their liquid to the lamb.

    Step 6

    Add the white wine, tomato paste, tomatoes, and garlic. Bring to a boil.

    Step 7

    Cover and simmer until the liquid has been reduced and all the ingredients are tender.

    Step 8

    Discard the bouquet garni.

Great Food, All Day Long
TagsStewSoup/StewWhite BeanBean and LegumeVegetableLamb ShoulderLambMeatTomatoMainDinnerDairy FreeGluten FreeNut FreeBraiseCookbooks
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