Prep time: 25 to 30 minutes
Cook time: 1 hour, 15 minutes
Serves: 6 to 8
This recipe is from "What Can I Bring? Cookbook," by Anne Byrn (Workman, $14.95).
Sign Up and Save
Get six months of free digital access to The Modesto Bee
2 tablespoons olive oil
2 pounds lean leg of lamb, cubed (4 cups)
2 medium-size onions, chopped (2 cups)
8 cloves garlic, minced
1 quart low-sodium chicken or beef broth
2 cups canned white beans, rinsed, drained
4 carrots, peeled and cut into I-inch pieces
1 tablespoon rosemary leaves, crushed
1 bay leaf
Salt, black pepper
Instructions:Place the olive oil in a large, heavy saucepan over medium heat. Add the lamb and brown well on all sides, four to five minutes. Set lamb aside.
Add the onions and garlic to the saucepan and cook, stirring, until they begin to brown, about three minutes. Add the broth and let it come to a simmer, scraping the bottom of the pan to loosen the cooked bits. Add the reserved lamb, white beans, carrots, rosemary and bay leaf. Cover the pan and reduce the heat as needed to let the stew simmer until the meat is cooked through and tender, about one hour. Season with salt and pepper to taste and remove and discard the bay leaf before serving.