Here’s a hearty, healthy stew that derives some richness from a relatively small amount of meat while showcasing a much larger array of vegetables, legumes and of course, the healthiest fat on Earth, olive oil.
- 1 pound boneless, lean lamb leg carefully trimmed of all sliver skin and sinew and cut in to 1″ pieces
- 1 pound dried Great Northern white beans soaked overnight and rinsed
- Four medium sized carrots peeled and cut in 1″ dice
- 1 large onion finely diced
- 5 cloves garlic minced
- 1-28 oz. can diced tomatoes in juice
- 1 1/2 cups red wine
- 1/2 cup all purpose flour
- 4 cups beef or chicken stock
- 1/4 cup + 2 tablespoons extra virgin olive oil (we like a strong, high-polyphenol olive oil for this recipe!)
- 2 bay leaves
- 1 4″ sprig of fresh rosemary
- Sea salt & fresh ground pepper to taste
- Preheat the oven to 350.
- Season the lamb with salt and pepper.
- Dredge the lamb in flour.
- In a large pot with a lid or dutch oven set over medium-high flame, heat 1/4 cup of olive oil.
- Evenly brown the lamb in the olive oil for about five minutes.
- Remove the lamb and add the onions and carrots.
- Sauté the vegetables for approximately two minutes until onions are translucent.
- Add the garlic and sauté for an additional minute until fragrant.
- To the same pot add the wine scraping all the browned bits of flour from the bottom of the pot.
- Simmer for approximately two minutes.
- Add the reserved lamb, pre-soaked beans, tomatoes, stock, bay leaves, rosemary and stir to combine.
- Adjust the seasoning and place the covered pot in a preheated oven for three hours.
- Remove the bay leaves and rosemary stems.
- Re-adjust the seasoning and serve the warm stew drizzled with additional California Cuvee and warm crusty bread.
Re-posted from the Veronica Foods blog.