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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Mrs Sohab
[email protected]This was my first time making lamb stew and it turned out great. The recipe was easy to follow and the stew was delicious.
Dm Bayzed
[email protected]I love that this stew is made with cannellini beans. They add a nice creaminess and texture to the dish.
rohilkhan aqilkhan
[email protected]This stew is perfect for a cold winter night. It's hearty and filling, and the flavors are so comforting.
Kanchan Sharma
[email protected]I've made this stew several times and it's always a hit. The leftovers are even better the next day.
Waqas Akshar
[email protected]This is my new favorite stew recipe. It's easy to make and always a crowd-pleaser.
Gourley Shae
[email protected]I'm not a huge fan of lamb, but this stew changed my mind. The meat was so tender and the flavors were amazing.
MD Hosenur
[email protected]This lamb stew was fantastic. The meat was fall-apart tender and the beans were creamy and flavorful. I served it over rice and it was a hit with my family.