Lamb And White Bean Stew

Directions

1. Trim meat of visible fat and gristle; set aside. Heat 3 tb. of the oil in a skillet over medium high heat. Add in the lamb. Brown it on all sides, being careful not to crowd the pan; this will have to be done in batches. Remove lamb with a slotted spoon; place it in an oven-proof casserole.
2. Add in remaining fat to the pan; saute/fry the onions, carrot and garlic, stirring frequently, till onion is translucent/soft, about 5 min. Scrape mix into the casserole with the lamb.
3. Add in the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to the pan; bring to a boil over medium high heat. Place the pan in the center of the oven and bake at 350 F. for 2 1/2 hrs, or possibly till lamb is beginning to become tender. Add in the beans and bake for 30 to 40 min.
4. Note: The stew is even better if made a day or possibly two in advance and refrigerated tightly covered. (Throw away any fat which hardens.) Reheat in a 350 F. oven, stirring occasionally but gently.
5. Yield: 6 to 8 servings.