Créé avec l’IA
Tuscan Lamb and White Bean Stew
80 min 506 kcal par portion Moyen
Ingrédients
4 Portions
- lamb leg, diced600 g
- canned cannellini beans, drained400 g
- fresh spinach300 g
- olive oil2 tbsp
- carrot1 large (about 100g)
- celery stalk1 medium (about 60g)
- onion1 medium (about 120g)
- garlic cloves2 cloves (about 6g)
- canned tomatoes400 g
- dried thyme1 tsp
- saltto taste
- black pepperto taste
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
- 2
Add the diced lamb and brown on all sides for about 5-7 minutes. Remove the lamb and set aside.
- 3
In the same pot, add the chopped onion, carrot, and celery. Sauté for 5 minutes until softened.
- 4
Add the minced garlic and cook for 1 minute until fragrant.
- 5
Return the browned lamb to the pot. Stir in the canned tomatoes (with their juice), dried thyme, salt, and black pepper.
- 6
Bring to a simmer, cover, and cook on low heat for 45 minutes, stirring occasionally.
- 7
Add the drained cannellini beans and cook for another 10 minutes.
- 8
Stir in the fresh spinach and cook for 2-3 minutes until wilted.
- 9
Taste and adjust seasoning with more salt and black pepper if needed.
