Slow Cooked Lamb and Cannellini Beans
User Reviews
4.8
10 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 30 mins
-
Servings
5 to 6 servings
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Calories
370 kcal
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Course
Main Course
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Cuisine
Italian
Slow Cooked Lamb and Cannellini Beans
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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.
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Ingredients
For the lamb
- 18 ounces leg of lamb trimmed of fat and cut into 1 1/4-inch (3-cm) cubes, or shoulder of lamb, boned
- all-purpose flour for dusting
- sea salt flakes; freshly ground
- black pepper flakes; freshly ground
- 2 tablespoons extra virgin olive oil
- 1/2 cup onion finely chopped
- 2 garlic finely chopped, cloves
- 2 cups (8 oz) carrot finely diced
- 1 celery finely diced, stalk
- 2 bay leaf
- rosemary a few generous sprigs
- Two (14-ounce) diced tomatoes canned, Italian
- 1 1/2 cups white wine dry
- 1 1/2 cups lamb stock homemade; or water
- Two (14-ounce) cannellini beans rinsed in cold water and drained, canned
For the gremolata
- 4 tablespoons parsley chopped fresh flat-leaf
- 1 generous teaspoon lemon zest grated or finely chopped; organic
- 2 garlic finely chopped, cloves
- sea salt flakes
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
(30%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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