Recipe – Oven-braised lamb and white bean stew

BEANS

• 1 pound dried white beans such as cannellini or Great Northern
• 4 cups water
• 2 cups chicken broth
• 1 onion, peeled and halved
• 1 carrot, peeled and halved crosswise
• 6 sprigs fresh thyme
• Kosher salt and freshly ground black pepper

STEW

• 2½ pounds lamb stew meat, cut into 2-inch pieces (We used lamb from Thundering Hooves.)
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 onion, peeled and chopped
• 3 carrots, peeled and chopped
• 6 cloves garlic, minced
• 1½ cups dry white wine
• 1 cup fresh or canned plum tomatoes, coarsely chopped, with juice
• 1 cup chicken broth

TOPPING/CRUST

• 4 large slices whole wheat sandwich bread torn into rough pieces
• 2 tablespoons olive oil
• ½ cup chopped fresh Italian parsley leaves

METHOD
Rinse beans and put in a large saucepan. Cover with cold water. Cover the pan and bring to a boil over high heat. Remove pan from heat. Cover and let rest 40 minutes.

Drain the beans, discarding the cooking liquid. Add the 4 cups of water, chicken broth, halved onion, halved carrot, thyme and salt and pepper to taste. Bring to a simmer over medium heat and cook, uncovered, until firm-tender — about 45 minutes. Drain and discard onion, carrot and thyme.

Pat the lamb dry and sprinkle with salt and pepper. Heat 2 tablespoons of the oil over medium-high heat in a large soup pot or Dutch oven. When the oil is hot but not smoking, add the lamb in batches and brown on all sides — 5-7 minutes. Transfer the lamb with a slotted spoon to a plate or bowl.

Heat the remaining 1 tablespoon of olive oil and add the chopped onion and cook until it begins to brown — about 5 minutes. Add the carrot and garlic and cook until softened — about 3 minutes.

Add wine and bring to a boil, scraping up any brown bits from the pan. Add the tomatoes and their juice, chicken broth, and salt and pepper to taste. Return the lamb and its juices to the pot. Bring to a boil, reduce the heat to low, and simmer covered, for about 30 minutes.

Preheat oven to 325 degrees.

Add the beans to the lamb — if dry, add wine or broth. (You can prepare up to this point and keep in the refrigerator for up to two days. Bring to room temperature before final cooking.) Bring to a simmer, cover and transfer to the over. Bake 45 minutes.

Meanwhile, pulse bread and oil in food processor. Transfer to bowl and add parsley, and toss to combine. Season with salt and pepper.

Sprinkle ½ cup bread-crumb mixture evenly over casserole and bake, covered, 15 minutes. Remove lid and bake 15 minutes longer. Sprinkle remaining mixture over top of casserole and bake until topping is golden-brown — about 30 minutes.

If serving immediately, let rest 15 mintues. Ladle into bowls. The flavors intensify if made 1-2 days ahead of time. Bring to room temperature and then heat in 325-degree oven until hot.

Enjoy!

Recipe by Susan Newton. Adapted from The Vineyard Cookbook, written by Barbara Scott-Goodman