Lamb And White Bean Stew

Name: Lamb And White Bean Stew
Ingredients: 1 1/2 lbs boneless leg of lamb, cut into 1 1/2 inch cubes; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons olive oil; 4 garlic cloves, chopped; 1 cup dry white wine or 1 cup vermouth; 2 teaspoons dried rosemary, crumbled; 2 (15 ounce) cans white beans, drained; 2 (14 ounce) cans stewed tomatoes

9 ingredients

5 steps

Ingredients

1 1/2 lbs boneless leg of lamb, cut into 1 1/2 inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
4 garlic cloves, chopped
1 cup dry white wine or 1 cup vermouth
2 teaspoons dried rosemary, crumbled
2 (15 ounce) cans white beans, drained
2 (14 ounce) cans stewed tomatoes

Directions

1

Season lamb with salt and pepper. In a large skillet, heat oil over medium high heat.
2

Add lamb and cook, turning so all sides brown lightly, 3-4 minutes.
3

Add garlic and cook, stirring, until soft and fragrant, about 1 minute.
4

Add wine and rosemary and bring to a boil over high heat, stirring up the browned bits from the bottom of the pan.
5

Add beans and tomatoes. Bring to a boil again, reduce heat to medium-low and cook uncovered until meat is no longer pink in center and sauce is somewhat reduced, about 10 minutes.