Lamb Stew with Rosemary and White Beans
Prep time: 120 minServes: 6
Pairs with
Lamb stew with beans and rosemary — autumn's most generous stew. Full-bodied red with structure and earthy notes.
Ingredients
- 800g lamb shanks or shoulder pieces
- 2 yellow onions, diced
- 4 garlic cloves
- 400g crushed tomatoes
- 400ml lamb stock
- 400g white beans (tinned)
- 3 sprigs rosemary
- 200ml red wine
- Olive oil
- Salt, black pepper
Method
- 11. Brown the lamb in olive oil. Remove.
- 22. Sauté onion and garlic for 5 minutes.
- 33. Pour in wine, reduce by half. Add tomatoes and stock.
- 44. Return the lamb, add rosemary.
- 55. Simmer covered for 1.5 hours. Add beans for the last 20 minutes.
- 66. Season. Serve with bread.