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

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 can (14 ounces) crushed tomatoes
  • 3 cups beef broth
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 4 cups chopped kale
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a Dutch oven over medium-high heat. Add the lamb pieces and brown on all sides, about 6 to 8 minutes. Remove the lamb and set it aside.
  • Add the onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Return the lamb to the pot. Add the crushed tomatoes, beef broth, rosemary, and bay leaf. Season with salt and pepper. Bring the mixture to a simmer.
  • Cover and cook on low heat for 1 hour and 15 minutes, or until the lamb is tender. Stir occasionally.
  • Stir in the cannellini beans and kale. Simmer uncovered for 10 minutes until the kale wilts and the beans are heated through.
  • Remove the bay leaf. Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.

Notes

Add the kale in the final minutes so it stays bright green instead of turning mushy. If the stew thickens too much during reheating, loosen it with a splash of broth. Leftovers keep in the refrigerator for three days and taste even better after the flavors settle.
Course: Main Course
Cuisine: Italian
Equipment: Dutch Oven, Cutting Board, Knife