Tuscan Lamb Stew Simmered in Chianti with White Beans and Rosemary
Equipment
- Dutch Oven
- Knife
- Cutting Board
Ingredients
- 1 1/2 pounds lamb stew meat, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 cups Chianti
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 cans (15 ounces each) white beans, drained and rinsed
- 2 sprigs fresh rosemary
- Salt and black pepper
Instructions
- Pat the lamb dry and season it with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat, then brown the lamb in batches until all sides are seared. Remove the lamb to a plate.
- Lower the heat to medium and add the onion, garlic, and carrots to the same pot. Cook for 5 minutes, stirring often, until the onion softens.
- Stir in the tomato paste and cook for 1 minute. Pour in the Chianti and scrape the bottom of the pot to loosen any browned bits.
- Return the lamb to the pot along with the beef broth and rosemary sprigs. Bring the mixture to a gentle simmer, then cover and cook for 1 hour 15 minutes.
- Stir in the white beans and continue simmering uncovered for 20 to 25 minutes until the lamb is fork-tender and the sauce has thickened slightly. Remove the rosemary sprigs before serving.
Notes
Taste the sauce near the end of cooking and add a pinch more salt if the Chianti tastes sharp. Leftovers keep well in the refrigerator for three days and reheat gently on the stove with a splash of broth to loosen the sauce. Serve with crusty bread to soak up the liquid.
Course: Main Course
Cuisine: Italian
Equipment: Dutch Oven, Knife, Cutting Board
Cuisine: Italian
Equipment: Dutch Oven, Knife, Cutting Board