Recipe: Braised Lamb Stew with Rosemary and Oranges (using red wine and cannelloni beans

BRAISED LAMB STEW WITH ROSEMARY AND ORANGES

1/4 cup extra virgin olive oil
3 pounds boneless lamb shoulder, cut into small cubes
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 large onion, diced
2 carrots, peeled and thinly sliced
6 cloves garlic, chopped
1 cup red wine
1 cup beef broth
4 sprigs rosemary
1 bay leaf
Zest of 2 oranges, plus 1/2 cup orange juice
1 (16 ounce) can cannelloni beans, drained and rinsed
Salt and pepper (to taste)
Warm chunks of crusty bread (for serving)

In a large Dutch oven, heat olive oil over medium high heat. Add lamb and season with salt and pepper. Brown on all sides, stirring as needed for 10-12 minutes.

Add onion and carrots and cook for 4 more minutes.

Add garlic and continue to stir for 30 seconds.

Add wine, broth, rosemary, bay leaf, orange zest, and juice. Bring to a boil then reduce heat to simmer and cover. Cook for 2 1/2 hours, until meat is fork tender and beginning to pull apart.

Remove bay leaf; add beans and adjust seasoning with salt and pepper.

Serve with warm chunks of bread.

Makes 6 servings
Source: Rori Trovato in O, The Oprah Magazine, April 2004