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Donna R. Luis

Tender Lamb White Bean Stew

Tender braised lamb, cannellini beans, tomatoes, vegetables, rosemary, and white wine come together in a rich Italian-inspired stew, finished with a bright parsley-lemon-garlic gremolata. The lamb simmers gently until tender, while the beans add hearty texture and substance.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Lamb
  • 18 ounces boneless 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 to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup finely chopped onion
  • 2 garlic cloves finely chopped
  • 2 cups 8 ounces finely diced carrots
  • 1 celery stalk finely diced
  • 2 bay leaves
  • A few generous sprigs of rosemary
  • Two 14-ounce cans Italian diced tomatoes
  • 1 1/2 cups dry white wine
  • 1 1/2 cups homemade lamb stock or water
  • Two 14-ounce cans 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 to taste

Equipment

  • Dutch oven with lid
  • Large mixing bowl
  • Large plate
  • Slotted spoon
  • Small mixing bowl
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons

Method
 

  1. Prepare the Lamb: Dust the lamb cubes with flour, then season them with sea salt flakes and freshly ground black pepper.
  2. Heat the Oil: Place a Dutch oven over medium heat and warm the extra virgin olive oil.
  3. Brown the Lamb: Working in batches, add the seasoned lamb to the hot oil and cook until browned on all sides, about 10 to 15 minutes; transfer the browned pieces to a plate with a slotted spoon.
  4. Cook the Vegetables: Add the onion, garlic, carrots, and celery to the oil remaining in the Dutch oven and cook for 3 to 5 minutes, until the onion begins to soften and becomes slightly golden.
  5. Return the Lamb: Stir the browned lamb back into the Dutch oven with the softened vegetables.
  6. Add the Braising Ingredients: Reduce the heat to low, then add the bay leaves, rosemary, diced tomatoes, white wine, and lamb stock or water.
  7. Simmer the Lamb: Bring the mixture to a boil, cover the Dutch oven with its lid, then reduce it to a very gentle simmer and cook for about 75 minutes, until the lamb is tender.
  8. Add the Beans: Stir in the rinsed and drained cannellini beans and continue simmering for about 15 minutes, until the beans are warmed through.
  9. Make the Gremolata: Combine the chopped parsley, lemon zest, and finely chopped garlic in a small bowl, then season to taste with sea salt flakes.
  10. Finish the Stew: Remove the rosemary sprigs from the Dutch oven, taste the stew, and adjust the seasoning if necessary.
  11. Serve: Spoon the hot lamb and cannellini bean stew into serving bowls and finish each portion with the fresh parsley, lemon, and garlic gremolata.

Notes

  • Brown the lamb in batches rather than overcrowding the Dutch oven so the pieces can develop color on all sides.
  • Trim excess fat from the lamb before cutting it into 1 1/4-inch cubes, as directed in the original recipe.
  • Keep the simmer very gentle during the 75-minute braising period to help the lamb become tender.
  • Rinse and drain the cannellini beans before adding them to the stew.
  • Add the beans during the final 15 minutes so they warm through without being subjected to the entire braising time.
  • Remove the rosemary sprigs before serving.
  • Prepare the gremolata separately and season it to taste with sea salt flakes before spooning it over the finished stew.