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Sunday, July 14, 2024

Slow Cooked Lamb and Cannellini Beans – Leite’s Culinaria


I love lamb. And when I saw this recipe, it immediately brought back memories of a barley and mutton stew my grandma would make when I was a child. In this recipe, the beans replaced the barley, but it still tasted quite similar. It has a wonderful richness with a hint of the gaminess from the slow cooked lamb.

Braising everything resulted in a wonderfully thick and savory broth. I used a trimmed lamb shoulder for this recipe, and I think one can easily add another 8 – 10 oz lamb to the recipe, as in my humble opinion, more lamb would make this even better!

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