Lamb and White Bean Stew

• 3 pounds lamb stew meat boneless
• 6 tablespoons olive oil
• 1 cup onions diced
• 1 each carrots peeled and sliced
• 1 tablespoon garlic minced
• 28 ounces tomatoes crushed
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary leaves
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons parsley leaves minced
• 1 cup red wine dry
• 2 cups beef stock prefer veal stock if possible
• 3 cups great northern beans cooked

1. Heat oven to 350F (180C).
2. Trim the meat of visible fat and gristle, and set aside.
3. Heat 3 tablespoons of the oil in a skillet over medium high heat.
4. Add the lamb and brown on all sides, being careful not to crowd the pan; this will have to be done in batches.
5. Remove the lamb with a slotted spoon, and place it in an oven-proof casserole.
6. Add the remaining fat to the pan, and saute the onions, carrot and garlic, stirring frequently, until the onion is translucent, about 5 minutes.
7. Scrape the mixture into the casserole with the lamb.
8. Add the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to the pan, and bring to a boil over medium high Place the pan in the center of the oven and bake for 2 1/2 hours, or until the lamb is beginning to become tender.
9. Add the beans, and bake for 30 to 40 minutes.

lamb stew meat, olive oil, onions, carrots, garlic, tomatoes, thyme, rosemary, salt, black pepper, parsley, red wine, beef stock, great northern beans

Taken from recipeland.com/recipe/v/lamb-white-bean-stew-42077 (may not work)