Braised Lamb with White Beans
- 8 ounces dried white beans, soaked overnight in cold water to cover
- 1 bouquet garni (1 sprig each thyme and parsley, 1 bay leaf, and 6 cloves tied in a square of cheesecloth)
- 3/4 medium onion, chopped
- 3/4 medium carrot, chopped
- 1 1/2 pounds lean lamb shoulder, cut into 1/2-inch-thick slices
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon sugar
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons vegetable oil
- 1 1/2 cups dry white wine
- 3/4 tablespoon tomato paste
- 1 1/2 ripe tomatoes, quartered
- 3 garlic cloves, crushed
- Italian bread (optional)
- Drain the water from the beans.
- Cover the beans, bouquet garni, onion, and carrot completely with water in a large, heavy-bottomed saucepan.
- Cover and bring to a boil, then reduce the heat to low and simmer for 1 1/2 hours.
- Meanwhile, put the lamb in a large bowl and sprinkle with the salt, pepper, sugar, and flour.
- Heat the oil in a large skillet, add the seasoned lamb, and brown it over medium heat.
- Add the beans, bouquet garni, onion, and carrot and their liquid to the lamb.
- Add the white wine, tomato paste, tomatoes, and garlic.
- Bring to a boil.
- Cover and simmer until the liquid has been reduced and all the ingredients are tender.
- Discard the bouquet garni.
white beans, bouquet garni, onion, carrot, lean lamb shoulder, salt, pepper, sugar, flour, vegetable oil, white wine, tomato paste, tomatoes, garlic, italian bread
Taken from www.epicurious.com/recipes/food/views/braised-lamb-with-white-beans-378716 (may not work)