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

Lamb and White Bean Soup AI Base

 Lamb & White Bean Soup / Stew (Herb‑Forward, Rustic)

Works with lamb shoulder, lamb stew meat, or leftover roast.

Ingredients

• 1–2 lbs lamb shoulder or stew meat, cut into chunks
• Salt + black pepper
• 2 tbsp olive oil
• 1 onion, diced
• 3–4 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• Greens (spinach, kale) stirred in at the end
• 1–2 cans white beans (cannellini or great northern), drained
• 4 cups broth (chicken, lamb, or beef)
• 1–2 bay leaves
• Fresh herbs (use what you have):
• Rosemary (1–2 sprigs)
• Thyme (4–6 sprigs)
• Parsley (½ cup chopped, added at the end)
• Mint (2–3 tbsp chopped, optional but excellent with lamb)
• Oregano or marjoram (a few sprigs)

Instructions

1. Brown the lamb

Salt/pepper the lamb and brown it in olive oil until you get color. This is your flavor base.

1. Build the aromatics

Add onion, carrot, celery. Cook 5–7 minutes. Add garlic for the last 30 seconds.

1. Add beans + broth

Stir in white beans, broth, bay leaves, and your woody herbs (rosemary, thyme, oregano).

• Tie herbs with kitchen twine or just toss them in and fish them out later.
1. Simmer

45–60 minutes for stew meat, 90 minutes for shoulder chunks.

The beans soften, the lamb gets tender, and the broth thickens slightly.

1. Finish with fresh herbs

Remove woody stems. Add chopped parsley and mint. Taste for salt, pepper, and brightness.

A splash of lemon juice or red wine vinegar at the end wakes it up.

🔧 Optional Upgrades

• White wine (½ cup) after browning lamb → deglazes beautifully
• Greens (spinach, kale) stirred in at the end
• Potatoes (diced) for a thicker stew
• Smoked paprika for warmth
• Harissa for a North African vibe