READY IN: 1hr 25mins
INGREDIENTS
4ouncesbacon 2lbslamb shouldersalt and pepper 1tablespoonflour 1ouncewhite onion 4garlic cloves 2cupsdry red wine 2tablespoonspaprika 1⁄2 lbbutton mushroom 4cupsbeef stock 1⁄2 lb canned canelli beans 1⁄2 teaspoondried thyme 2bay leaves 3ouncescarrots 1⁄4 cupparsleyNUTRITION INFO
Serving Size: 1 (355) g
Servings Per Recipe:8
Calories: 447.1
Calories from Fat 282 g 63 %
Total Fat 31.4 g 48 %
Saturated Fat 12.9 g 64 %
Cholesterol 91.5 mg 30 %
Sodium 647.6 mg 26 %
Total Carbohydrate6.3 g 2 %
Dietary Fiber 1.4 g 5 %
Sugars 1.8 g 7 %
Protein 23.4 g 46 %
DIRECTIONS
Mince the garlic and onions, dice the carrots and chop the mushrooms.Trim the excess fat off the lamb shoulder and cut into bite-sized pieces.Chop the bacon into chunks.In a heavy bottom pan, render the fat off the bacon. Pour the excess fat off.Saute the garlic and the spices in the remaining fat.Add the lamb meat and saute until browned.Add the onions, carrots and cannellini beans and saute for another 2 minutes.Add the red wine and beef stock and bring it to a full boil.simmer for 1 hour or until fork-tender.Season with salt and pepper.Mix equal parts of flour and butter to create a roux. Use this roux to thicken the stew.Source: Read Full Article
