Lamb with White Beans
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Lamb and white beans go together naturally with each other. INGREDIENTS 1 pound dried white beans (Cannellini), soaked overnight in 2 inches water 2 pounds boneless lamb shoulder or leg Salt and freshly ground black pepper 2 teaspoons fresh thyme leaves, coarsely chopped 2 teaspoons fresh rosemary leaves, coarsely chopped Olive oil 4 cups onion, chopped 1 to 2 heads (not cloves) of garlic, peeled and chopped 1/4 cup all-purpose flour One (48-ounce) can whole tomatoes, crushed with your hands 1 (6-ounce) can tomato paste 1 to 2 large cans chicken stock, or your own, to cover 1/2 pound baby carrots, scraped and left whole Rinse and soak beans overnight covered by at least 2 inches of water. Drain and set aside. Cut the lamb into 2-inch cubes, removing excess fat. Season well with salt and pepper. Heat oil in a 5-quart pot until hot, reduce heat to medium-hgh and sauté the meat until well browned on all sides, but not cooked through. Do not crowd the pieces; cook in batches, if necessary. Remove with slotted spoon, and set aside. In the same pot, sauté the onions, garlic, and herbs in the drippings, stirring, until the onions begin to color. Stir in 1/4 cup of flour and stir over medium-low heat for 5 minutes to cook the flour. Remove the pot from the heat and add the tomatoes, squeezing them with your hands as you add them to the pot. Add the tomato paste and the drained beans and stir until the mixture is well combined. Place the pot back on the heat and add enough chicken broth to cover the lamb and other ingredients, except carrots. Bring to boil over high heat, lower the heat, cover the pot and place in a 350 degree oven to simmer for 3 hours. Add the carrots after the stew has cooked for 1-1/2 hours. Check every hour to make sure the beans are covered. If more liquid is needed, add some water 1/2 cup at a time. Do not add more water if the beans are tender. When the stew is finished, the gravy will have some body, but not be very thick. Sprinkle with Gremolata just before serving. Serve with extra Gremolata and some crusty bread on the side. NOTE - You can speed up this recipe by using canned cannellini beans, adding them after the lamb (cut in 1-1/2-inch cubes) has cooked for 1 hour; then cook for an additional 1 hour. Serves 4 to 6 GREMOLATA Zest of 1 lemon 1 cup flat leaf parsley Chop the lemon zest and parsley together. Stir into stew just before serving.