Slow-Simmered Lamb and White Bean Stew with Rosemary

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes

Quick Ingredients

• 2 lb (900 g) boneless lamb shoulder or stew meat, cut in 1½-inch cubes
• 2 tsp kosher salt, 1 tsp black pepper
• 3 tbsp olive oil, divided
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine (or extra broth)
• 1 can (28 oz / 800 g) crushed tomatoes
• 4 cups (1 L) low-sodium beef or chicken broth
• 2 cans (15 oz / 425 g each) cannellini or great northern beans, drained and rinsed
• 2 sprigs fresh rosemary (or 2 tsp dried)
• 1 tsp dried thyme + 2 bay leaves
• 1 tsp smoked paprika (optional, for depth)
• 2 tsp red wine vinegar or lemon juice, to finish
• 2 tbsp chopped fresh parsley, for garnish
• Grated Parmesan, to serve (optional)

Do This

• 1. Pat lamb dry, season with salt and pepper. Brown in 2 tbsp hot olive oil in a heavy pot, in batches, until well browned. Set aside.
• 2. In same pot, add remaining 1 tbsp oil, onion, carrot, and celery. Cook 5–7 minutes until softened and lightly golden.
• 3. Stir in garlic and tomato paste; cook 1–2 minutes until fragrant and slightly darkened. Deglaze with red wine, scraping up browned bits; simmer 2–3 minutes.
• 4. Return lamb to pot. Add crushed tomatoes, broth, rosemary, thyme, bay leaves, smoked paprika. Bring to a gentle boil, then reduce heat to low.
• 5. Cover and simmer very gently for 1½–2 hours, stirring occasionally, until lamb is very tender and sauce is rich. Aim for a slow simmer (about 190–200°F / 88–93°C).
• 6. Stir in white beans. Simmer uncovered 10–15 minutes to heat through and thicken slightly. Discard rosemary stems and bay leaves.
• 7. Finish with red wine vinegar or lemon juice, adjust salt and pepper, garnish with parsley (and Parmesan if using), and serve hot with crusty bread.

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Why You’ll Love This Recipe

• Deep, comforting flavors from slowly simmered lamb, tomatoes, and rosemary that warm you right through on a cold night.
• Hearty white beans make this a complete, one-pot meal that is both satisfying and nutritionally balanced.
• Flexible and forgiving: great with affordable lamb shoulder, canned beans, and pantry staples you may already have.
• Even better the next day, making it perfect for meal prep, cozy weekends, or feeding a small crowd.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 2 celery stalks, 4 garlic cloves, fresh rosemary (small bunch), fresh parsley, 1 lemon (optional, for finishing)
• Dairy: Parmesan cheese for serving (optional)
• Pantry: Boneless lamb shoulder or lamb stew meat, olive oil, kosher salt, black pepper, tomato paste, 1 can crushed tomatoes (28 oz), beef or chicken broth, 2 cans white beans (cannellini or great northern), dry red wine, dried thyme, bay leaves, smoked paprika, red wine vinegar, crusty bread (for serving, optional)

Full Ingredients

Lamb and Stew Base

• 2 lb (900 g) boneless lamb shoulder or lamb stew meat, trimmed and cut into 1½-inch (4 cm) cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper, plus more to taste
• 3 tbsp olive oil, divided
• 1 large yellow onion, diced (about 1½ cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about ¾ cup)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine (such as Cabernet Sauvignon, Merlot, or Côtes du Rhône; or substitute extra broth)
• 1 can (28 oz / 800 g) crushed tomatoes
• 4 cups (1 L) low-sodium beef or chicken broth

Herbs, Seasonings, and Beans

• 2 fresh rosemary sprigs (about 4 inches long), or 2 tsp dried rosemary
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp smoked paprika (optional, for a subtle smoky depth)
• 2 cans (15 oz / 425 g each) cannellini or great northern beans, drained and rinsed
• 2 tsp red wine vinegar or fresh lemon juice, to finish (adjust to taste)

To Serve

• 2 tbsp chopped fresh flat-leaf parsley
• Freshly grated Parmesan cheese (optional but delicious)
• Crusty bread, polenta, or mashed potatoes (optional, for serving)

Step-by-Step Instructions

Step 1: Prep the Lamb and Vegetables

Pat the lamb pieces very dry with paper towels. This helps them brown instead of steam. Place the lamb in a large bowl and season with 2 tsp kosher salt and 1 tsp black pepper. Toss to coat evenly and let the meat sit at room temperature while you chop the vegetables.

Dice the onion, carrots, and celery into roughly even, bite-size pieces so they cook at about the same rate. Mince the garlic. Have your tomato paste, wine, crushed tomatoes, and broth measured and ready to go; once you start browning, things move quickly and you do not want to scramble for ingredients.

Step 2: Brown the Lamb for Maximum Flavor

Set a large, heavy-bottomed pot or Dutch oven (at least 5-quart / 4.7 L capacity) over medium-high heat. Add 2 tbsp of the olive oil and heat until shimmering but not smoking. Working in 2–3 batches, add the lamb in a single layer, leaving space between pieces. Brown each batch for 3–4 minutes per side until deep golden brown. Avoid moving the meat too soon; let a crust form before turning.

Transfer browned lamb to a plate or bowl, leaving the flavorful browned bits (fond) in the pot. Add a splash more oil if the pot becomes too dry between batches. Do not rush this step; thorough browning is the foundation of the stew’s rich flavor.

Step 3: Build the Aromatic Base

Reduce the heat to medium and add the remaining 1 tbsp olive oil if needed. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5–7 minutes, until the vegetables soften and begin to take on light golden edges. Scrape up any browned bits from the bottom with a wooden spoon as the vegetables release moisture.

Stir in the minced garlic and cook for 30–60 seconds until fragrant, being careful not to let it burn. Add the tomato paste and cook, stirring constantly, for 1–2 minutes. You want the tomato paste to darken slightly in color; this caramelization deepens the stew’s flavor.

Step 4: Deglaze with Wine and Add Liquids

Pour in the red wine. It should sizzle as it hits the pot. Use your spoon to scrape up any remaining browned bits stuck to the bottom; these are packed with flavor. Let the wine simmer for 2–3 minutes, reducing slightly and cooking off most of the alcohol smell.

Add the crushed tomatoes and broth, stirring to combine. Return the browned lamb and any accumulated juices to the pot. Add the rosemary sprigs, dried thyme, bay leaves, and smoked paprika (if using). Stir well, then increase the heat to bring the mixture just up to a gentle boil.

Step 5: Slow Simmer Until the Lamb Is Tender

As soon as the stew reaches a gentle boil, reduce the heat to low so that it settles into a slow, steady simmer. You are aiming for small, lazy bubbles just breaking the surface, roughly 190–200°F (88–93°C). Cover the pot with a lid, leaving it slightly ajar to let a little steam escape.

Simmer for 1½–2 hours, stirring every 20–30 minutes, until the lamb is very tender and easily breaks apart with a fork. If the stew seems to be reducing too quickly, add a splash of water or broth. If it is too thin near the end, remove the lid and simmer uncovered for the last 15–20 minutes to thicken slightly.

Step 6: Add the White Beans and Finish the Flavor

Once the lamb is tender and the broth tastes rich and developed, stir in the drained and rinsed white beans. Simmer uncovered over low heat for 10–15 minutes, stirring occasionally, until the beans are heated through and have absorbed some of the stew’s flavor. The stew should be thick and hearty, but still spoonable.

Fish out the rosemary stems and bay leaves and discard them. Taste the stew and adjust seasoning with more salt and pepper as needed. Stir in 2 tsp red wine vinegar or a squeeze of lemon juice to brighten the flavors. Add a little more to taste if you enjoy a slightly tangier finish.

Step 7: Serve Warm and Garnish

Just before serving, stir in most of the chopped parsley, reserving a little for garnish. Ladle the stew into warm bowls. Top with the remaining parsley and a generous shower of freshly grated Parmesan cheese, if using.

Serve the lamb and white bean stew hot with crusty bread, creamy polenta, or mashed potatoes to soak up the rich tomato-rosemary broth. The stew will thicken slightly as it cools, so if reheating later, you may want to add a splash of water or broth to loosen it to your desired consistency.

Pro Tips

• Dry the lamb well: Patting the lamb dry before seasoning and browning is essential for achieving a deep, flavorful crust and preventing the meat from steaming.
• Control the simmer: A slow, gentle simmer keeps the lamb tender and prevents it from becoming tough. If the stew is boiling vigorously, turn the heat down.
• Adjust thickness at the end: For a thicker, more rustic stew, simmer uncovered longer. For a looser, soupier texture, add a bit more broth or water.
• Brighten before serving: A small splash of vinegar or lemon juice at the end lifts the rich flavors and keeps the stew from tasting heavy.
• Make it ahead: This stew tastes even better the next day as the flavors meld, so it is perfect to cook in advance and reheat.

Variations

• With dried beans: Substitute 1½ cups (300 g) dried cannellini beans. Soak overnight, then simmer in salted water until almost tender before adding to the stew for the last 30–40 minutes of cooking.
• Smoky and spicy: Add ½–1 tsp crushed red pepper flakes along with the smoked paprika and toss in a chopped roasted red pepper for a subtle kick.
• Root vegetable boost: Add 1–2 cups of peeled, cubed parsnips or turnips in Step 3 with the carrots and celery for extra heartiness and sweetness.

Storage & Make-Ahead

Let the stew cool to room temperature (no more than 2 hours at room temp), then transfer to airtight containers. Refrigerate for up to 4 days. The flavors deepen as it rests, so it is ideal for making 1–2 days in advance.

For longer storage, freeze in freezer-safe containers for up to 3 months. Leave a little headspace for expansion. Thaw overnight in the refrigerator, then reheat gently on the stovetop over low to medium-low heat, stirring occasionally. Add a splash of water or broth if the stew has thickened too much. Always reheat until piping hot throughout (at least 165°F / 74°C).

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without Parmesan or bread): about 520 calories; 35 g protein; 22 g fat; 40 g carbohydrates; 10 g fiber; 9 g sugars; 980 mg sodium (will vary based on broth and added salt). Adding Parmesan and bread will increase calories, sodium, and carbohydrates.