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Creamy Tuscan Lamb Stew with White Beans and Kale
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 2 pounds lamb shoulder, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 cup sun-dried tomatoes, chopped
  • 4 cups beef broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 bunch kale, stems removed and leaves chopped
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Brown the lamb shoulder pieces on all sides, working in batches if needed, then transfer them to the slow cooker.
  • Add the diced onion, minced garlic, rosemary, thyme, and sun-dried tomatoes to the slow cooker.
  • Pour in the beef broth and stir in the drained white beans.
  • Cover and cook on low for 7 to 8 hours, until the lamb is very tender.
  • Stir in the chopped kale and heavy cream. Cover again and cook for 20 to 30 minutes more, until the kale softens.
  • Stir in the grated Parmesan cheese. Taste and season with salt and black pepper as needed before serving.

Notes

Add the cream and kale only in the final stage so the cream stays smooth and the greens keep their color. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the texture. If you prefer a thicker stew, mash a few beans against the side of the pot before serving.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet