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April 10, 2021
Preheat the oven to 350°F.
Season the lamb with salt and pepper. Dredge the lamb in flour. In a large pot with a lid or dutch oven set over medium-high flame, heat ¼ cup of olive oil. Evenly brown the lamb for about five minutes. Remove from the pan and replace with the onions and carrots. Sauté the vegetables for approximately 2 minutes until onions are translucent. Add garlic and sauté for an additional minute until fragrant. To the same pot, add the wine, scraping all the browned bits of flour from the bottom of the pot. Simmer for approximately 2 minutes. Add the reserved lamb, beans, tomatoes, stock, bay leaves, rosemary and stir to combine. Adjust the seasoning and place the covered pot in preheated oven for 3 hours.
Remove the bay leaves and rosemary stems. Adjust the seasoning and serve the warm stew on crusty bread drizzled with olive oilServes 6.
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