Tuscan Lamb and White Bean Stew | Midwest Living
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Tuscan Lamb and White Bean Stew

Tuscan Lamb and White Bean Stew

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  • Makes: 6 servings
  • Yield: 7 cups
  • Hands On 25 mins
  • Total Time 2 hrs

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Woodsy rosemary makes this a perfect dish for fall and a lovely change from traditional beef stew. Serve with crusty bread or ladled as a sauce over pappardelle noodles.

Ingredients

  • 2 pounds boneless lamb shoulder, cut in 1 1/2-inch cubes
  • Kosher salt
  • Black pepper
  • 2 tablespoons canola or corn oil
  • 1 large onion, chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 5 large cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh rosemary
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 1 14 1/2 - ounce can diced tomatoes
  • 1 cup reduced-sodium chicken broth
  • 2 bay leaves
  • 1 15 - 15 1/2 - ounce can cannellini beans (white kidney beans), rinsed and drained
  • 1/2 teaspoon honey

Directions

  1. Preheat oven to 300 degrees . Pat lamb dry and season generously with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Add one-third of the lamb. Sear lamb on all sides until nicely browned, 6 to 8 minutes per batch; remove from Dutch oven. Repeat with remaining lamb.
  3. Pour off and discard all but 2 tablespoons fat from pan; reduce heat to medium. Add onion, celery and a pinch of kosher salt. Cook, stirring occasionally, until tender, about 5 minutes. Add garlic and rosemary; cook until fragrant, about 1 minute. Add flour; cook and stir 1 minute. Add wine; cook and stir until thickened and bubbly.
  4. Return lamb and juices to Dutch oven, along with undrained tomatoes, broth and bay leaves. Bring to a boil. Cover and transfer to oven. Cook until lamb is very tender, about 11/2 hours. Add beans and honey in the last 10 minutes of cooking. Season to taste before serving.

Nutrition Facts

(Tuscan Lamb and White Bean Stew)

Servings Per Recipe 6, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 3, fiber (g) 5, Monounsaturated fat (g) 11, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 4, Folate (µg) 18, sat. fat (g) 13, Riboflavin (mg) 0, carb. (g) 21, Niacin (mg) 6, Fat, total (g) 29, vit. C (mg) 14, chol. (mg) 93, Thiamin (mg) 0, pro. (g) 31, calcium (mg) 117, cal. (kcal) 501, vit. A (IU) 257, iron (mg) 4, sodium (mg) 582, sugar (g) 4, Potassium (mg) 850

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