They say that everyone leaves a digital footprint. Not so. A few years ago I posted my Lamb Stew with Cannellini beans (Stufato di agnello con fagioli canellini) recipe. But with changes to both my blog and website over the years, it got lost. Gone. Disappeared. Along with a several others of my favorite recipes. When the web person explained to me what happened, I nodded my head. And then instead of crying, which is exactly what I felt like doing thinking all my work was lost, I scoured my computer looking for my backups. And because I save absolutely everything both digitally and in real life, I’ve found them all.
I’ll be reposting these “lost” recipes over the next few months and if you’ve seen them before, I hope you’ll enjoy them again. And if they’re new for you, well please indulge me and give them a try.
With the cold winter weather, the kitchen is calling for hearty, tummy warming dishes. The kind that simmer in the oven filling the house with scents and smells. The kind that make you just feel like all is right with the world and life is good.
Lamb stew with cannellini beans isn’t going to change your life or the world. But for sure it will make you feel just a little bit better.
- ¾ c. flour
- 2 tsp salt, divided
- 5 T. olive oil + 2-3 T.
- 3 lbs. lamb shoulder cut into 2" pieces
- 6 large garlic cloves, thinly sliced
- 2 c. chopped onion, about 2 medium
- 1½ c. chopped celery, about 4 stalks
- 2 c. carrots cut into 1" pieces
- 6 turns of the pepper mill
- 1 tsp. rosemary
- 1 c. red wine
- 1 T. good mustard
- 1 14.5 oz can chopped tomatoes
- 1 c. beef broth
- *Cannellini beans - 1¼ c. dried beans. Boil in 4 c. of water for 2 minutes. Set aside for 1 hour. OR use 3 c. canned beans, gently rinsed and drained.
- 2 T. flour
- 3 T. butter at room temperature
- * I prefer the soaked dried beans because you don't have to worry about them getting too mushy. But canned beans work fine - see note below about when to add the canned beans.
- Preheat oven to 325°.
- Place the flour and 1 tsp salt in a gallon size plastic bag.
- Heat 5 T. olive oil in a large Dutch oven over medium high heat on the stove. Add a few pieces of lamb to the bag and gently shake to lightly coat with flour. Add several pieces of meat to the pot and brown in hot oil being careful not to crowd. Turn them until browned about 2-3 minutes on each side. Remove cooked meat from the pot and place in a bowl. Repeat with all the pieces. Depending on the size of your pot, you may need to add another tablespoon or 2 of oil.
- After the lamb is removed, add 2 T oil to the pot and quickly sauté the garlic about 30 seconds.
- Add onions and cook 2-3 minutes until slightly soft.
- Add celery, carrots, 1 tsp salt, pepper and rosemary and cook 3-4 minutes until a bit soft.
- Add wine and cook 3-5 minutes until slightly reduced.
- Add mustard, tomatoes and broth.
- Carefully add the lamb and any juices from the bowl. Gently combine everything.Meat should not be completely submerged but add more broth if needed.
- Mix 2 T flour and 3 T. butter in a small bowl to make a paste. Add the paste by spoonfuls to the pot and stir gently until melted.
- Bring the pot to a simmer for 3 minutes.
- If using soaked dried beans, add them to the pot, gently combine, cover pot and bake in the oven for about 1½ hours until the lamb is tender. If using canned beans, add them after 1 hour and 10 minutes of cooking and continue in the oven for 20 minutes.
- My personal favorite is to enjoy the lamb stew with chunky garlic mashed potatoes, buttered green beans and a glass of red wine from the bottle that's already open, sitting on your counter.