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Rustic Sangiovese Lamb Stew with Kale and Cannellini Beans
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Dutch oven
  • wooden spoon
  • measuring cups

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch pieces
  • 2 cups Sangiovese wine
  • 1 bunch kale, stems removed and leaves chopped
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 large onion, diced
  • 2 carrots, sliced into rounds
  • 3 garlic cloves, minced
  • 2 cups beef or chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the lamb pieces and brown them on all sides, about 6 to 8 minutes total. Remove the lamb to a plate and set aside.
  • Add the onion, carrots, and garlic to the same pot. Cook for 5 minutes until the onion softens and the garlic smells fragrant.
  • Pour in the Sangiovese wine and scrape the bottom of the pot to loosen any browned bits. Let the wine simmer for 3 minutes to reduce slightly.
  • Return the lamb to the pot along with the broth, rosemary, salt, and pepper. Bring everything to a boil, then lower the heat to a gentle simmer. Cover and cook for 1 hour and 15 minutes.
  • Stir in the cannellini beans and chopped kale. Simmer uncovered for another 15 minutes until the kale wilts and the beans warm through.

Notes

Taste the broth near the end and add a pinch more salt if the Sangiovese comes across too sharp. Leftovers taste even better the next day after the flavors settle. Reheat gently on the stove with a splash of broth to loosen the texture. Serve with crusty bread to soak up the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Dutch oven, wooden spoon, measuring cups