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Braised Lamb with Rosemary and White Beans
1 c Dry white beans; soaked overnight in cold water
3/4 lb Lamb leg; center cut
1/4 ts Salt
1 tb Olive oil
1 c Chopped onion -; (1 med onion)
1/2 c Chopped carrot -; (1 sm carrot)
1/4 c Chopped celery
2 Garlic cloves; peeled, minced
1/4 c Dry red wine
2 c Low-sodium fat-free chicken broth
1/3 c Water
1/4 ts Freshly ground black pepper
1 ts Rosemary leaves; crushed
1 Bay leaf
Drain the soaked beans, rinse under cold water and drain again. Place in a kettle or Dutch oven; cover with 5 cups water. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Let stand 20 to 30 minutes, then drain. Trim any visible fat from lamb. Dust both sides liberally with flour, then sprinkle with salt. In a large skillet, heat olive oil over medium-high heat. Brown lamb on both sides. With a slotted spoon, transfer lamb to the kettle or Dutch oven. Cook onion, carrot, celery and garlic in the skillet over medium heat for 4 to 5 minutes or until the onion is soft. Transfer vegetables to kettle or Dutch oven. Pour wine into the skillet and stir, scraping up any brown bits from the bottom or sides. Add broth and water; bring to a boil. Pour boiling liquid over lamb, vegetables and beans. Add black pepper, rosemary and bay leaf. Bring to a simmer, cover tightly, and cook over low heat for 1 hour to 1 1/2 hours. Check periodically to make sure the mixture isn't cooking dry. Lamb should be tender but not falling apart. Remove bay leaf and serve. Yields 4 servings.
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