Cooking with Crosby Roamann: Lamb Stew with White Beans paired with Estate Red wine

INGREDIENTS

• 4 clove garlic, sliced very thinly
• 2 carrots, chopped into ½” pieces
• 1 celery, chopped into ¼” pieces
• 1 onion, chopped ¼” pieces
• 1” peeled fresh ginger, chopped (optional) diced
• 1 box chicken stock
• 1 can diced tomatoes
• 2 dashes Tobasco
• 1 cup dry white wine
• 2 lb. boneless lamb shoulder
• 1 lb. mild Italian sausage links
• 1 lb. dry Northern white beans, soaked overnight
• Kosher salt and pepper
• Chopped flat-leaf parsley or basil and crusty French bread, for serving

DIRECTIONS

1. Hydrate beans overnight, rinse and clean
2. Preheat the oven to 350F.
3. In a large saute pan, sauté carrots, celery, onion, garlic, and ginger, just lightly ~ 5 minutes
4. Add the wine and reduce to simmer to burn-off alcohol ~ 5 minutes
5. Combine the sautéed garlic, carrots, celery, onion, and ginger with the white beans in a  5- to 6-qt Dutch oven, and cover with chicken stock (top with water if necessary).
6. Return the saute pan to the heat and add another 2 tablespoon of olive oil. Season the lamb with salt and pepper, and working in batches, slowly brown the meat before adding it to the dutch oven.
7. When you have added all the lamb to the dutch oven, and tucked the meat in nicely with the beans, cover the Dutch oven and put it in the oven to cook on 350F for the first hour.
8. Have a glass of wine!
9. While the lamb is cooking for the first hour, sauté the sausage links briefly next, then let them cool. Slice them into 1 inch pieces on a bias, and at the end of the first hour of cooking lamb, then add the sausage pieces to the dutch oven.
10. Add the tomatoes and gently mix everything together.
11. Cook 1-2 more hours on low to combine. The lamb should be soft and easy to pull apart with a fork.
12. Sprinkle with the parsley or julienned basil, and serve with our sourdough boule.