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Lamb and White Bean Stew

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1 pound lean, boneless lamb (cut in 2 inch cubes)
˝ teaspoon salt
˝ teaspoon freshly ground pepper
2 tablespoons unsalted butter
4 cloves garlic (finely chopped)
1 tablespoon crumbled dried rosemary or 1 ˝ tablespoon fresh rosemary
1 cup dry white wine
3 cups drained cooked white beans such as cannelloni (rinsed)
2 cans 14 to 16 ounces chopped stewed tomatoes


Season the lamb with salt and pepper. In a large skillet, heat the butter. Sauté the lamb over medium heat, turning frequently, until the meat is browned on all sides, about 6 minutes. Add the garlic and rosemary and cook, stirring for 1 minute.

Add the wine and bring to a boil over high heat, stirring up any browned bits clinging to the pan. Add the beans and tomatoes and simmer the stew uncovered over medium - low heat until the meat is no longer pink in the center and the sauce is somewhat reduced and thickened, about 25 minutes.

Taste the stew for seasoning, adding more salt and pepper as necessary and serve.

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