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Lamb & white bean stew

Yield: 6 Servings

Ingredients:

• 3 lb Boneless lamb stew meat
• 6 tb Olive oil
• 1 c Diced onions
• 1 Carrot peeled and sliced
• 1 tb Minced garlic
• 1 cn (28 oz) crushed tomatoes
• 1/2 ts Thyme
• 1/2 ts Rosemary
• 1 ts Salt
• 1/4 ts Pepper
• 2 tb Minced parsley
• 1 c Dry red wine
• 2 c Beef stock
• 3 c Cooked Great Northern beans

Instructions:

HEAT THE OVEN TO 350F. Trim the meat of visible fat and gristle and set aside. Heat 3 tablespoons of the oil in a skillet over medium high heat. Add the lamb and brown on all sides being careful not to crowd the pan; this will have to be done in batches. Remove the lamb with a slotted spoon and place it in an oven-proof casserole. Add the remaining fat to the pan and saute the onions carrot and garlic stirring frequently until the onion is translucent about 5 minutes. Scrape the mixture into the casserole with the lamb. Add the tomatoes thyme rosemary salt pepper parsley wine and stock to the pan and bring to a boil over medium high heat. Place the pan in the center of the oven and bake for 2 1/2 hours or until the lamb is beginning to become tender. Add the beans and bake for 30 to 40 minutes. Serves 6 to 8. (The stew is even better if made a day or two in advance and refrigerated tightly covered. Discard any fat that hardens.) Reheat in a 350F oven stirring occasionally but gently.

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