Slow Cooked Lamb and Cannellini Beans

Name: Slow Cooked Lamb and Cannellini Beans
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 5 to 6 servings
Ingredients: 18 ounces boned leg or shoulder of lamb; all-purpose flour; Sea salt flakes and freshly ground black pepper; 2 tablespoons extra virgin olive oil; 1/2 cup finely chopped onion; 2 garlic cloves; 2 cups (8 oz) finely diced carrots; 1 celery stalk; 2 bay leaves; A few generous sprigs of rosemary; Two (14-ounce) cans of Italian diced tomatoes; 1 1/2 cups dry white wine; 1 1/2 cups homemade lamb stock or water; Two (14-ounce) cans of cannellini beans; 4 tablespoons chopped fresh flat-leaf parsley; 1 generous teaspoon grated or finely chopped organic lemon zest; 2 garlic cloves; sea salt flakes

User Reviews

4.8

15 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings
5 to 6 servings
Calories
370 kcal
Course
Main Course
Cuisine
Italian

Slow Cooked Lamb and Cannellini Beans

Iris Warren

Report

This slow cooked lamb and cannellini beans is an oh-so-comforting stew made with tender braised boneless lamb, white beans, vegetables and topped with parsley and lemon gremolata. The perfect thing for winter.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

For the lamb

18 ounces boned leg or shoulder of lamb trimmed of fat and cut into 1 1/4-inch (3-cm) cubes
all-purpose flour for dusting
Sea salt flakes and freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves finely chopped
2 cups (8 oz) finely diced carrots
1 celery stalk finely diced
2 bay leaves
A few generous sprigs of rosemary
Two (14-ounce) cans of Italian diced tomatoes
1 1/2 cups dry white wine
1 1/2 cups homemade lamb stock or water
Two (14-ounce) cans of cannellini beans rinsed in cold water and drained

For the gremolata

4 tablespoons chopped fresh flat-leaf parsley
1 generous teaspoon grated or finely chopped organic lemon zest
2 garlic cloves finely chopped
sea salt flakes

Add to Shopping List

Instructions

Make the lamb

In a large bowl, dust the cubes of lamb with flour and season with salt and pepper.
In a Dutch oven over medium heat, warm the olive oil. Working in batches, add the lamb and cook until browned on all sides, 10 to 15 minutes. Using a slotted spoon, transfer the lamb to a plate.
Add the onions, garlic, carrots, and celery to the oil in the Dutch oven and cook until the onions begin to soften and are slightly golden, 3 to 5 minutes. Stir in the lamb.
Reduce the heat to low and add the bay leaves, rosemary, tomatoes, white wine, and lamb stock or water. Bring to a boil, cover the Dutch oven with a lid, and simmer very gently until the lamb is tender, about 75 minutes.
Stir in the cannellini beans and simmer until warmed through, about 15 minutes more.

Make the gremolata

In a small bowl, mix the parsley, lemon, and garlic. Season to taste with salt.
Remove the rosemary sprigs from the lamb. Taste, and adjust seasoning if necessary. Serve with the gremolata.

Nutrition Information

Show Details

Serving 1portion Calories 370kcal (19%) Carbohydrates 40g (13%) Protein 24g (48%) Fat 9g (14%) Saturated Fat 2g (10%) Monounsaturated Fat 6g Cholesterol 41mg (14%) Sodium 440mg (18%) Fiber 12g (48%) Sugar 8g (16%)

Nutrition Facts

Serving: 5to 6 servings

Amount Per Serving

Calories 370 kcal

% Daily Value*

Serving	1portion
Calories	370kcal	19%
Carbohydrates	40g	13%
Protein	24g	48%
Fat	9g	14%
Saturated Fat	2g	10%
Monounsaturated Fat	6g	30%
Cholesterol	41mg	14%
Sodium	440mg	18%
Fiber	12g	48%
Sugar	8g	16%