Rosemary Lamb, & White Bean Stew

Ingredients:

• 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