Lamb And White Bean Stew Recipe

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.