Rosemary Lamb, & White Bean Stew

  • 1 pound boneless, lean lamb leg carefully trimmed of all sliver skin and sinew and cut in to 1" pieces
  • 1 pound dried Great Northern white beans soaked overnight and rinsed
  • 4 medium sized carrots peeled and cut in 1" dice
  • 1 large onion finely diced
  • 5 cloves garlic minced
  • 1-28 oz. can diced tomatoes in juice
  • 1 1/2 cups red wine
  • 1/2 cup all purpose flour
  • 4 cups beef or chicken stock
  • 1/4 cup + 2 tablespoons Bella Nonnas Rosemary Olive Oil 
  • 2 bay leaves
  • 1 - 4" sprig of fresh rosemary
  • Sea salt & fresh ground pepper to taste

Cooking Instructions:

  • Preheat the oven to 350.
  • Season the lamb with salt and pepper.
  • Dredge the lamb in flour.
  • In a large pot with a lid or Dutch oven set over medium-high flame, heat 1/4 cup of olive oil.
  • Evenly brown the lamb in the olive oil for about five minutes.
  • Remove the lamb and add the onions and carrots.
  • Sauté the vegetables for approximately two minutes until onions are translucent.
  • Add the garlic and sauté for an additional minute until fragrant.
  • To the same pot add the wine scraping all the browned bits of flour from the bottom of the pot. Simmer for approximately two minutes.
  • Add the reserved lamb, pre-soaked beans, tomatoes, stock, bay leaves, rosemary and stir to combine.
  • Adjust the seasoning and place the covered pot in a preheated oven for three hours.
  • Remove the bay leaves and rosemary stem. Re-adjust the seasoning and serve the warm stew drizzled with additional olive oil and warm crusty bread.

Cooking Time: 3-3 1/2 hrs
Servings: 6