Ingredients

• 3 lbs. lamb stew meat
• 1 1/2 tsp. salt
• 1 tsp. ground black pepper
• 3 Tbs. vegetable oil
• 2 medium-large onions chopped coarse (about 2 cups)
• 3 medium garlic cloves minced
• 3 Tbs. flour
• 1 cup white wine
• 2 cups chicken stock or low-sodium canned broth
• 2 bay leaves
• 1 Tbs. minced fresh rosemary
• 3 large carrots peeled and cut into 3/8” dice
• 1 (15-oz.) can white beans drained and rinsed
• 1/4 cup minced fresh parsley leaves

Directions

1. Heat oven to 250°. Place lamb cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 Tbs. oil over medium-high heat in large, ovenproof Dutch oven. Add half of lamb and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with remaining oil and lamb.
2. Add onions to empty Dutch oven and sauté until softened, 4-5 minutes. Add garlic and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1-2 minutes. Add wine, scraping up any browned bits that may have stuck to pot. Add stock, bay leaves, and rosemary, and bring to a simmer. Add meat and return to a simmer. Cover and place pot in oven. Cook for 1 hour.
3. Remove pot from oven and add carrots. Cover and return pot to oven. Cook just until meat is almost tender, 1 to 1 1/4 hours.
4. Remove pot from oven and add white beans. Cover and return pot to oven. Cook until meat is tender and beans are heated through, about 15 minutes.
5. Remove pot from oven. (Can be cooked, covered, and refrigerated up to 3 days. Reheat on top of the stove.)
6. Stir in parsley, discard bay leaves, adjust seasonings, and serve.

The Best Recipe, Jack Bishop ed., Boston Common Press, 1999, p. 279.