White Bean and Lamb Cassoulet with Rosemary and Orange

This recipe will warm your soul. Because the dish cooks for four to five hours, there's no need to soak the beans ahead of time. The refreshing orange zest and juice makes the deeper flavors sparkle.

Rori Trovato

Beans and Grains

French

Main Course

Comfort

Ingredients

3 tablespoons olive oil		2 large garlic cloves, chopped
1 tablespoon kosher salt		2 oranges, zest grated, and juiced
1 teaspoon black pepper		2 tablespoons chopped rosemary
1 large onion, chopped		1 sprig lavender or 1 teaspoon culinary dried lavender
2 carrots, chopped		1 bottle Pinot Noir wine
2 stalks celery, cut into 1-inch pieces		5 cups chicken broth
1 cup dried northern white beans		1 1/2 boneless lamb shoulder, cut into 2 inch pieces

directions

Prep: 30 min Total: More than 60 min

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
In a large Dutch oven, heat the olive oil over medium-high heat. Add the lamb chunks and salt and pepper. Brown on all sides; this should take about 15 minutes. Add the onions, carrots and celery. Continue cooking for 5 minutes.
2
Add all the remaining ingredients. Bring to a boil, reduce the heat and simmer over low heat, covered, for 4 to 5 hours, stirring occasionally. If the mixture looks too dry, add 1 cup additional chicken stock or water; if there's too much liquid after 5 hours, increase the heat and cook down until the mixture is thick. Adjust the seasoning with additional salt if needed. Serve with crusty warm bread and a tossed green salad.

Chime In

iVillage

White Bean and Lamb Cassoulet with Rosemary and Orange

Ingredients

directions