- 4
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 4 shoulder lamb chops, about 1/3 pound each
- 1 large onion, chopped
- 8 garlic cloves, thinly sliced
- 1 Tbsp. all-purpose flour
- 2 cups beef or lamb stock
- 1 cup canned crushed tomatoes
- 1 (15 ounce) cans cannellini beans, rinsed and strained
- 2 large rosemary sprigs
- 1/2 pound kale, washed, stems and ribs removed, and roughly chopped
- Salt and freshly ground black pepper
Preparation
Step 1
Preheat the oven to 300 degrees F.
Heat a large heavy ovenproof pot with a lid (such as a Dutch oven) over high heat for a couple of minutes. Add the oil. Season the lamb chops generously with salt and pepper. Brown the lamb chops on both sides. Remove the lamb chops from the pot. Add the onions and garlic and cook until the onion starts to turn translucent. Add the flour and stir until incorporated. Stir in the remaining ingredients (don't worry about the kale so much; it won't want to be mixed in but it will wilt in as the dish cooks), add lamb back to the pot, and bring to a simmer, then cover snugly with a lid, and transfer to the oven. Cook 1 3/4 hours until the lamb falls apart easily with the slightest prodding from a fork.