Braised Lamb With Rosemary And White Beans

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A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	St. Louis	Post1, St. louis p	4	Servings

INGREDIENTS

1	c	Dry white beans, soaked
		overnight in
		Cold water
3/4	lb	Lamb leg, center cut
		All-purpose flour
1/4	t	Salt
1	T	Olive oil
1	c	Chopped onion -, 1 med
		onion
1/2	c	Chopped carrot -, 1 sm
		carrot
1/4	c	Chopped celery
2		Garlic cloves, peeled
		minced
1/4	c	Dry red wine
2	c	Low-sodium fat-free chicken
		broth
1/3	c	Water
1/4	t	Freshly ground black pepper
1	t	Rosemary leaves, crushed
1		Bay leaf

INSTRUCTIONS

Drain the soaked beans, rinse under cold water and drain again. Place
in a kettle or Dutch oven; cover with 5 cups water. Bring to a boil.
Reduce heat, cover and simmer for 1 hour. Let stand 20 to 30 minutes,
then drain. Trim any visible fat from lamb. Dust both sides liberally
with flour, then sprinkle with salt. In a large skillet, heat olive
oil over medium-high heat. Brown lamb on both sides. With a slotted
spoon, transfer lamb to the kettle or Dutch oven. Cook onion, carrot,
celery and garlic in the skillet over medium heat for 4 to 5 minutes
or until the onion is soft. Transfer vegetables to kettle or Dutch
oven. Pour wine into the skillet and stir, scraping up any brown bits
from the bottom or sides. Add broth and water; bring to a boil. Pour
boiling liquid over lamb, vegetables and beans. Add black pepper,
rosemary and bay leaf. Bring to a simmer, cover tightly, and cook  over
low heat for 1 hour to 1 1/2 hours. Check periodically to make  sure
the mixture isn't cooking dry. Lamb should be tender but not  falling
apart. Remove bay leaf and serve. Yields 4 servings.  Recipe Source:
St. Louis Post-Dispatch - 12-07-1998  Formatted for MasterCook by Susan
Wolfe - vwmv81a@prodigy.com  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 621 Calories From Fat: 197 Total Fat: 22g Cholesterol: 71.7mg Sodium: 1157.8mg Potassium: 798.4mg Carbohydrates: 67.9g Fiber: 3.4g Sugar: 3.4g Protein: 34.6g