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Tuscan Lamb Neck Stew with Cannellini Beans, Kale, and Rosemary
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Dutch oven
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 2 pounds lamb neck, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 sprigs fresh rosemary
  • 6 cups water
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 bunch kale, stems removed and leaves chopped

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the lamb neck pieces and brown them on all sides, about 8 minutes total. Remove the lamb and set it aside.
  • Add the onion, carrots, and celery to the pot. Cook for 5 minutes until the vegetables soften. Stir in the garlic and cook for 1 minute more.
  • Return the lamb to the pot. Add the rosemary sprigs, water, salt, and pepper. Bring to a boil, then reduce to a low simmer. Cover and cook for 2 hours until the lamb is very tender.
  • Remove the rosemary sprigs. Stir in the cannellini beans and kale. Simmer uncovered for 10 minutes until the kale wilts and the beans warm through. Taste and adjust salt if needed.

Notes

For a thicker broth, mash a few beans against the side of the pot before adding the kale. Leftovers taste even better the next day after the flavors settle. Reheat gently on the stove with a splash of water if the stew thickens too much in the fridge. Skip the kale if you prefer a milder green and use spinach instead.
Course: Main Course
Cuisine: Italian
Equipment: Dutch oven, Wooden spoon, Knife, Cutting board