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Lamb Stew with Beans

  • 3# lamb leg, cut into cubes
  • ¼ c. oil
  • 1 c. medium diced fennel
  • ½ c. carrot, med dice
  • ½ c. celery, med dice
  • ½ c. onion, med dice
  • 3 cloves garlic, cut into thin rounds
  • 3 pieces bacon, med dice
  • 1 28 oz can crushed tomatoes
  • 6 C. beef stock
  • 1 fresh tomato, med dice
  • 2 x 1” pieces of fresh rosemary
  • 2 bay leaves
  • 2 cans cannellini beans, drained but not rinsed
  • 1 heaping T. chiffonade mint
  • Salt and pepper
  1. Season the lamb with salt and pepper and sear on high heat on all sides. Remove from pan. Do this in many batches so you don’t overcrowd the pan and prevent proper caramelization on the meat.
  2. Next, add the bacon and render and crisp up over medium –medium high heat, then take out and reserve with the lamb cubes.
  3. Then sauté the fennel, onion, celery, carrot, and garlic over medium high heat until the vegetables are softened and start to develop some color.
  4.  At this point, add the bacon and the lamb back to the pan and also add the crushed tomatoes, beef stock, fresh tomato, rosemary and bay leaf. Bring to a boil, cover and reduce heat to medium low for about an hour and a half.
  5. Now take off the lid and add the cannellini beans. You will want some of the beans brine to accompany them into the pot to act as a sort of thickener. Turn the heat up to medium and let cook for another 30 minutes. The desired consistency will be thick, in between the thickness of a soup and a stew.
  6. At the very end, season with salt and pepper and mint. Remove the bay leaves before serving. Make sure you have some toasted sourdough bread on the side for dipping!!!