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.

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Ingredients

Directions

  • Preheat oven to 300°. Pat lamb dry and season generously with salt and pepper.

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  • 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.

  • 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.

  • 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 1 1/2 hours. Add beans and honey in the last 10 minutes of cooking. Season to taste before serving.

Nutrition Facts

501 calories; 29 g total fat; 93 mg cholesterol; 582 mg sodium. 21 g carbohydrates; 31 g protein;

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