Braised Lamb Shoulder with Herbes de Provence

Ingredients

• 1.5 lb lamb shoulder
• 2 tbsp olive oil
• 1 cup dry red wine
• 6 cloves garlic cloves
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 can canned cannellini beans
• 2 medium carrots
• 1 medium yellow onion
• 1.5 cups chicken stock
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Season the lamb generously with salt and black pepper.

2. 2

   Sear the lamb in olive oil in a Dutch oven over high heat until browned on all sides, about 8 minutes; remove.

3. 3

   Add the chopped onion, sliced carrots, and garlic and cook 5 minutes, then stir in the tomato paste.

4. 4

   Pour in the red wine, scraping up the browned bits, and simmer 3 minutes.

5. 5

   Return the lamb to the pot with the stock, rosemary, and thyme; cover and braise at 325°F for 2 hours until tender.

6. 6

   Drain and rinse the cannellini beans, stir them into the pot for the last 15 minutes, and season to taste.

7. 7

   Serve the lamb over the beans with the pan juices spooned on top.