Braised Lamb Shoulder with White Beans and Rosemary

Ingredients

• 1 1/2 lbs lbs Lamb shoulder, cut into chunks
• 1 can (15 oz) can Canned white beans, drained
• 2 Carrots, sliced
• 1 Yellow onion, diced
• 4 Garlic cloves, smashed
• 2 tbsp tbsp Tomato paste
• 1/2 cup cup Dry white wine
• 2 cups cups Chicken broth
• 2 sprigs sprigs Fresh rosemary
• 3 tbsp tbsp Avocado oil
• 1 tsp tsp Salt
• 1/2 tsp tsp Black pepper

Instructions

1. 1

   Season lamb chunks with salt and pepper.

2. 2

   Heat avocado oil in a Dutch oven over medium-high heat and brown the lamb on all sides, about 8 minutes; remove.

3. 3

   Add onion, carrots, and garlic; cook 5 minutes until softened.

4. 4

   Stir in tomato paste and cook 1 minute until darkened.

5. 5

   Deglaze with white wine, scraping up browned bits, and reduce by half.

6. 6

   Return lamb to the pot with broth and rosemary; cover and simmer gently for 75 minutes.

7. 7

   Stir in white beans and simmer uncovered 20 minutes until the sauce thickens and lamb is tender.

8. 8

   Season to taste and serve hot.