Lamb & white bean stew Recipe

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Lamb & white bean stew

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Entrees, Lamb & Mutton, Meats, Soups & Stews, Vegetables

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Ingredients:

Procedures:

1	Trim meat of visible fat and gristle; set aside.
2	Heat 3 tb. of the oil in a skillet over medium high heat.
3	Add the lamb.
4	Brown it on all sides, being careful not to crowd the pan; this will have to be done in batches.
5	Remove lamb with a slotted spoon; place it in an oven-proof casserole.
6	Add remaining fat to the pan; saute the onions, carrot and garlic, stirring frequently, until onion is translucent, about 5 minutes.
7	Scrape mixture into the casserole with the lamb.
8	Add the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to the pan; bring to a boil over medium high heat.
9	Place the pan in the center of the oven and bake at 350°F. for 2 ?hours, or until lamb is beginning to become tender.
10	Add the beans and bake for 30 to 40 minutes.
11	Note: the stew is even better if made a day or two in advance and refrigerated tightly covered.
12	(discard any fat that hardens).
13	Reheat in a 350°F. oven, stirring occasionally but gently.
14	Yield: 6 to 8 servings.
15	Recipe from prodigy, 09/24/92, source unknown.
16	Electronic format by cathy harned.
17	Submitted by cch@salata.com