Cannellini With Lamb And Rosemary

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 2 lbs dried cannellini or 2 lbs great northern beans
• 5 lbs boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces
• 4 quarts water
• 2 bay leaves
• 1 teaspoon dried oregano
• 2 medium onions, chopped
• 3 tablespoons garlic, finely chopped
• 4 teaspoons rosemary, finely chopped
• 1 1/2 lbs cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 6 cups flat leaf parsley, very coarsely chopped (from 3 bunches)

Recipe

• 1 combine beans with enough water to cover by 2 inches in a 4- to 5-quart pot. bring to a boil and boil for 2 minutes, then remove from heat and let stand, covered, while you cook the lamb.
• 2 bring lamb and water (4 quarts) to a simmer in an 8- to 10-quart heavy pot. skim any foam, then add bay leaves and oregano. simmer, uncovered, 1 1/4 hours.
• 3 drain beans and add to lamb mixture along with onions, garlic, rosemary, and 1 teaspoons each of salt and pepper. simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes.
• 4 while beans simmer, preheat oven to 475 degrees with rack in upper third. toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan. stir together sugar, 1/2 teaspoons salt, and 1/2 teaspoons pepper and sprinkle over tomatoes. roast until tomatoes begin to shrivel and caramelize on bottom, about 35-45 minutes.
• 5 when beans are tender scoop out about 4 cups beans with a slotted spon and coarsely mash. return mashed beans to stew along with tomatoes, parsley and 1 teaspoons salt and simmer 3 minutes. discard bay leaves and season stew with salt and pepper to taste.