Lamb with cannellini beans recipe

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  • Cuisine: Italian

Ingredients

200g dried cannellini beans
One small lamb shoulder (preferably spring lamb), chopped into large pieces
2 onions
200g bacon
200g button mushrooms
1 cup dry white wine
1 small can (400ml) crushed tomatoes
Sprig thyme and sage
1 lt stock ( vegetable or a light chicken stock )

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Preparation

Soak the cannellini overnight, put them in a pot with fresh cold, salted water and simmer for 15 minutes, drain and put aside.

In the mean time chop the onion and the bacon and sweat them in a casserole dish with the fresh herbs, add the mushrooms and cook for a couple of minutes.

Dust the chopped shoulders of lamb with a little flour and quickly sear them, add to the ingredients in the casserole dish and pour in the white wine and allow to evaporate before adding the beans, the tomatoes and the stock.

Bring to a simmer and place in a moderate oven for about 45 minutes if using a young lamb (milk fed) or a little longer if the animal is older.

If you enjoyed this Lamb with cannellini beans recipe then browse more Italian recipes, meat recipes and our most popular hainanese chicken rice recipe.

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