Slow Cooked Lamb and Cannellini Beans

By Leite's Culinaria

Ingredients

18 ounces boned 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 and freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves (finely chopped)
2 cups (8 oz) finely diced carrots
1 celery stalk (finely diced)
2 bay leaves
A few generous sprigs of rosemary
Two (14-ounce) cans of Italian diced tomatoes
1 1/2 cups dry white wine
1 1/2 cups homemade lamb stock or water
Two (14-ounce) cans of cannellini beans (rinsed in cold water and drained)
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

Prep Time30mins
Cook Time120mins
Servings5

Instructions

Make the lamb

In a large bowl, dust the cubes of lamb with flour and season with salt and pepper.

In a Dutch oven over medium heat, warm the olive oil. Working in batches, add the lamb and cook until browned on all sides, 10 to 15 minutes. Using a slotted spoon, transfer the lamb to a plate.

Add the onions, garlic, carrots, and celery to the oil in the Dutch oven and cook until the onions begin to soften and are slightly golden, 3 to 5 minutes. Stir in the lamb.

Reduce the heat to low and add the bay leaves, rosemary, tomatoes, white wine, and lamb stock or water. Bring to a boil, cover the Dutch oven with a lid, and simmer very gently until the lamb is tender, about 75 minutes.

Stir in the cannellini beans and simmer until warmed through, about 15 minutes more.