Recipe

Braised Lamb With Spinach Recipe

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Ingredients

Directions

Step #1 Drain the soaked beans, rinse under cold water & drain again.
Step #2 Place in a kettle or Dutch oven; cover with 5 c water.
Step #3 Bring to a boil.
Step #4 Reduce heat, cover & let simmer for 1 hr.
Step #5 let this stand 20 to 30 mins, then drain.
Step #6 Trim any visible fat from lamb.
Step #7 Dust both sides liberally with flour, then Sprinkle top with salt.
Step #8 In a large skillet, heat olive oil over medium-high heat.
Step #9 Brown lamb on both sides.
Step #10 With a slotted spoon, transfer lamb to the kettle or Dutch oven.
Step #11 Cook onion, carrot, celery & garlic in the skillet over med-heat/flame for 4 to 5 mins or until the onion is soft.
Step #12 Transfer vegetables to kettle or Dutch oven.
Step #13 Pour wine into the skillet & stir, scraping up any brown bits from the bottom or sides.
Step #14 Add broth & water; bring to a boil.
Step #15 Pour boiling liquid over lamb, vegetables & beans.
Step #16 Add black pepper, rosemary & bay leaf.
Step #17 Bring to a simmer, cover tightly, & cook over low heat/flame for 1 hr to 1 1/2 hrs.
Step #18 Check periodically to make sure the mixture isn't cooking dry.
Step #19 Lamb should be tender but not falling apart.
Step #20 Remove bay leaf & serve.
Step #21 Yields 4 servings.
Step #22 --.
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