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Hearty Tuscan Lamb and Bean Stew

Here's how you make Hearty Tuscan Lamb and Bean Stew
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  • Servings: 7
  • Prep: 15-20m
  • Cook: 2h
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 3 pounds lamb shoulder, fat trimmed and cut into large pieces
  • 1 pound dried butter beans (also known as large lima beans)
  • 3 medium onions, peeled and quartered
  • 1 large carrot, cut in half lengthwise and then in 3" pieces
  • 1 large parsnip, cut in half lengthwise and then in 3" pieces
  • 1 cup celery, fine diced (don't forget the leaves)
  • 12 large garlic cloves, sliced
  • 1 1/2 to 2 cups shredded jarlsberg cheese (gruyere is a good substitute or swiss)
  • 3 cups chicken broth, low salt
  • 1/2 cup vermouth (white wine can be substituted)
  • 1/2 cup white wine
  • 2 sprigs rosemary (1 tablespoon dried), fresh is so much better in this dish
  • 1 tablespoon fresh parsley, fine chopped, extra for a garnish if desire
  • 2 teaspoon fresh thyme, fine chopped1 tablespoon olive oil
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 to 1 1/2 tablespoons olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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