Ingredients with Measurements:
- 2 lbs boneless lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups chicken or beef broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) cannellini beans, drained and rinsed
- 2 tbsp tomato paste
- 2 tbsp chopped fresh rosemary
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
2. Add lamb cubes and brown on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Add chopped onion to the pot and sauté until translucent, about 5 minutes.
4. Add minced garlic and sauté for another minute.
5. Add chicken or beef broth, diced tomatoes, cannellini beans, tomato paste, and chopped rosemary to the pot. Stir to combine.
6. Return lamb cubes to the pot and stir to combine.
7. Bring the stew to a boil, then reduce heat to low and cover with a lid.
8. Simmer for 1 1/2 to 2 hours, or until lamb is tender and the stew has thickened.
9. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 22g
Protein: 43g
Sodium: 810mg
Fiber: 6g
Sugar: 5g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Cannellini beans can be substituted with any white beans.
- Chicken or beef broth can be substituted with vegetable broth.
Variations:
- Add chopped carrots and celery for a more vegetable-heavy stew.
- Use dried rosemary instead of fresh.
- Substitute the lamb with chicken or beef for a different flavor.
Tips and tricks:
- Browning the lamb before adding it to the stew adds extra flavor.
- If the stew is too thick, add more broth or water to thin it out.
- This stew can be made ahead of time and reheated for an easy weeknight meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until warmed through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh rosemary on top.
Garnishes:
Sprinkle with grated Parmesan cheese or chopped parsley.
Pairings:
Serve with crusty bread or over a bed of polenta.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the stew is too thin, simmer with the lid off to allow the liquid to evaporate and thicken.
- If the lamb is tough, simmer for an additional 30 minutes to an hour until tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lamb stew is a traditional Italian dish that has been enjoyed for centuries.
Flavor profiles:
This stew is savory and hearty with a hint of sweetness from the tomatoes and a fragrant rosemary aroma.
Serving suggestions:
Serve hot with a side of crusty bread or over a bed of polenta.
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Region: Italian
Taste: Savory, Herbal, Earthy, Rich, Comforting