Hearty Tuscan Lamb and Bean Stew

15-20m
Prep Time

2h
Cook Time

2h 15m
Ready In

"Lamb isn't just for Easter. This takes 3 inexpensive main ingredients and creates a hearty rich stew. Lamb shoulder, beans and vegetables. But plan ahead ... this takes at least 3 hours to prepare and simmer down; but also, time to soak the beans. Serve with crusty bread and a salad. Prep time doesn't include soaking the beans."

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (566.3 g)
Calories 1102.2
Total Fat - 64.8 g
Saturated Fat - 28.4 g
Cholesterol - 212.3 mg
Sodium - 934.9 mg
Total Carbohydrate - 72.4 g
Dietary Fiber - 8.4 g
Sugars - 21.1 g
Protein - 55.4 g
Calcium - 139.7 mg
Iron - 11.1 mg
Vitamin C - 10.6 mg
Thiamin - 0.8 mg

Step 1

Beans ... There are many different methods to prepare the beans, but I prefer to simply soak them over night or at least all day. Then, rinse and pick out any "bad" beans and set to the side. I find this the easiest method and always works best for me.

Step 2

Lamb and Vegetables ... In a large heavy pot, add the olive oil and bring to medium high heat. Generously season the lamb with salt and pepper and add to the pot. Saute on each side until golden brown (3-4 minutes per side), then add in the onion, carrots, and parsnips. If the pot is a little dry, you can add a bit more oil, but just a little. Make sure to stir everything well, reduce to medium low so the vegetables do not burn. Cook 3-5 minutes. Add the garlic in the last minute. You want to make sure the garlic doesn't burn.

Step 3

Sauce ... Add in the vermouth and wine (remember it is 1/2 cup vermouth and 1/2 cup white wine - but you can use all white wine if that is all you have, 1 cup total) and cook another 2 minutes scraping up the bits from the bottom on the pot. Then, add the broth, celery, bay, rosemary sprigs, a pinch of salt, pepper and bring to a light boil. Immediately reduce to low, cover and simmer 1 1/2 hours making sure to stir a few times as it cooks. Then, add the beans and again, bring to a light boil. Then reduce to low, add in the cheese (and try to get jarlsberg if possible; it is usually available at most grocery stores, but swiss or gruyere is a good substitute) and cook another 45 minutes to 1 hour until the beans are tender.

Step 4

Finish and Serve ... Remove the rosemary sprigs and bay leaf; season with salt, pepper, fresh thyme and parsley. Serve and ENJOY! Make sure to serve with crusty bread and a salad.