AI Lamb and Canneli bean stew

 

Slow-Cooked Lamb and Cannellini Beans Recipe

A hearty, Italian‑inspired stew with tender lamb, creamy white beans, vegetables, and a fresh lemon‑parsley gremolata topping Leite's Culinaria.

Ingredients (serves 5–6) Leite's Culinaria

• 180 g (6 oz) boned leg of lamb, cubed

• 2 tbsp all‑purpose flour (for dusting)

• Salt and freshly ground black pepper

• 2 tbsp extra virgin olive oil

• ½ cup chopped onion

• 2 garlic cloves, minced

• 80 g (8 oz) carrots, chopped

• 1 stalk celery, chopped

• 2 bay leaves

• 2–3 sprigs fresh rosemary

• 1 can (400 g) tomatoes, crushed

• 1 TBS Tomato paste - freeze the rest in TBS portions!

• 1 cup dry white wine

• 1 cup homemade lamb stock (or water)

• 1 C Chicken Stock

• 1 can (400 g) cannellini beans, drained and rinsed (~ 14 oz)

• 1 tbsp chopped parsley

• Zest and juice of ½ lemon

• Extra garlic for gremolata (optional)

Instructions Leite's Culinaria

1. Brown the lamb – Dust lamb cubes with flour, season with salt and pepper. Heat olive oil in a Dutch oven over medium heat. Work in batches, cooking until browned on all sides (10–15 min). Transfer to a plate.

2. Sauté aromatics – In the same pot, add onion, garlic, carrots, and celery. Cook 3–5 min until onions soften and turn golden. Stir in lamb.

3. Braise – Add bay leaves, rosemary sprigs, tomatoes, white wine, and lamb stock. Bring to a boil, cover, and simmer gently until lamb is tender (about 75 min).

4. Add beans – Stir in cannellini beans and simmer 15 min more until warmed through.

5. Make gremolata – In a small bowl, mix parsley, lemon zest, lemon juice, and garlic. Season to taste. 

6. • 4 tablespoons chopped fresh flat-leaf parsley
   • ▢1 generous teaspoon grated or finely chopped organic lemon zest
   • 2 garlic cloves, finely chopped
   • ▢Sea salt flakes

7. Finish – Remove rosemary sprigs from lamb. Adjust seasoning, top with gremolata, and serve.

Slow Cooked Lamb and Cannellini Beans – Leite's Culinaria