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A round green Dutch oven filled with slow cooked lamb and cannellini beans on a brown burlap cloth.
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4.86 / 7 votes

Slow Cooked Lamb and Cannellini Beans

This slow cooked lamb and cannellini beans is an oh-so-comforting stew made with tender braised boneless lamb, white beans, vegetables and topped with parsley and lemon gremolata. The perfect thing for winter.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Mains
Cuisine: Italian
Servings: 5 to 6 servings
Calories: 370

Ingredients

For the lamb

  • 18 ounces boned leg or shoulder of lamb, trimmed of fat and cut into 1 1/4-inch (3-cm) cubes
  • All-purpose flour, for dusting
  • Sea salt flakes and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, finely chopped
  • 2 cups (8 oz) finely diced carrots
  • 1 celery stalk, finely diced
  • 2 bay leaves
  • A few generous sprigs of rosemary
  • Two (14-ounce) cans of Italian diced tomatoes
  • 1 1/2 cups dry white wine
  • 1 1/2 cups homemade lamb stock or water
  • Two (14-ounce) cans of cannellini beans, rinsed in cold water and drained

For the gremolata

  • 4 tablespoons chopped fresh flat-leaf parsley
  • 1 generous teaspoon grated or finely chopped organic lemon zest
  • 2 garlic cloves, finely chopped
  • Sea salt flakes
US - Metric

Instructions

Make the lamb

  • In a large bowl, dust the cubes of lamb with flour and season with salt and pepper.
  • In a Dutch oven over medium heat, warm the olive oil. Working in batches, add the lamb and cook until browned on all sides, 10 to 15 minutes. Using a slotted spoon, transfer the lamb to a plate.
  • Add the onions, garlic, carrots, and celery to the oil in the Dutch oven and cook until the onions begin to soften and are slightly golden, 3 to 5 minutes. Stir in the lamb.
  • Reduce the heat to low and add the bay leaves, rosemary, tomatoes, white wine, and lamb stock or water. Bring to a boil, cover the Dutch oven with a lid, and simmer very gently until the lamb is tender, about 75 minutes.
  • Stir in the cannellini beans and simmer until warmed through, about 15 minutes more.

Make the gremolata

  • In a small bowl, mix the parsley, lemon, and garlic. Season to taste with salt.
  • Remove the rosemary sprigs from the lamb. Taste, and adjust seasoning if necessary. Serve with the gremolata.

Nutrition

Serving: 1portion | Calories: 370kcal | Carbohydrates: 40g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 440mg | Fiber: 12g | Sugar: 8g