🫙 From the Spice Rack
Lamb Pasta E Fagioli
1/4 c Virgin olive oil; PLUS 2 tb Virgin olive oil 2 lb Boneless lamb stew meat 1 Celery stalk; finely minced 1 sm Carrot; finely minced 1 tb Finely minced garlic 6 c Veal, lamb or...
maineasy
Ingredients8 items
Ingredients
- 1/4c virgin olive oil; plus
- 2tb virgin olive oil
- 2lbboneless lamb stew meat
- 1celery stalk; finely minced
- 1sm carrot; finely minced
- 1tb finely minced garlic
- 6c veal, lamb or chicken stock
- 3/4c dried flageolet beans
Directions
- 1
1/4 c Virgin olive oil
- 2
PLUS 2 tb Virgin olive oil 2 lb Boneless lamb stew meat 1 Celery stalk
- 3
finely minced 1 sm Carrot
- 4
finely minced 1 tb Finely minced garlic 6 c Veal, lamb or chicken stock 3/4 c Dried flageolet beans -=OR=- Red kidney beans 4 Sprigs fresh o
- 5
finely minced Freshly ground pepper Virgin olive oil IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over high heat on to
- 6
Add the lamb in batches and brown well on all sides
- 7
Do not crowd the pot or the meat will steam rather than brown
- 8
Remove and reserve as pieces become brown