Pairings: Lamb Braised With White Beans and Turnips

Name: Pairings: Lamb Braised With White Beans and Turnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup dried white cannellini, Tarbais or great northern beans; 2 tablespoons extra virgin olive oil; 3 pounds lamb shoulder in 2-inch chunks, with bone; Salt and black pepper; 8 medium white turnips (about 1 1/2 pounds), peeled and quartered; 1 cup (about 2) finely chopped leeks; 4 large cloves garlic, sliced; Grated zest of 1 lemon; 1 tablespoon fresh rosemary leaves, plus sprigs for garnish; 1 1/2 cups dry white wine; 1 1/2 cups veal or chicken stock (a bit more if reheating; see Step 5).

Servings: persons

⅔ cup dried white cannellini, Tarbais or great northern beans
2 tablespoons extra virgin olive oil
3 pounds lamb shoulder in 2-inch chunks, with bone
Salt and black pepper
8 medium white turnips (about 1 1/2 pounds), peeled and quartered
1 cup (about 2) finely chopped leeks
4 large cloves garlic, sliced
Grated zest of 1 lemon
1 tablespoon fresh rosemary leaves, plus sprigs for garnish
1 1/2 cups dry white wine
1 1/2 cups veal or chicken stock (a bit more if reheating; see Step 5).

1
Place beans in a bowl, cover with water to a depth of 2 inches and soak 8 hours or overnight.
2
Heat oil on medium-high in a 4-quart stovetop casserole or deep saute pan.
3
Season lamb with salt and pepper, add to pan and brown.
4
Remove to a platter.
5
Add turnips and brown lightly.
6
Remove to a bowl.
7
Reduce heat to low.
8
Add leeks and garlic, and saute until softened.
9
Stir in lemon zest, rosemary and wine.
10
Return lamb to pan, cover and simmer on low 1 hour.
11
While meat cooks, drain beans, place in a saucepan with 3 cups water, bring to a simmer, cover and cook 1 hour.
12
Beans should be tender; if not, cook another 15 minutes.
13
After 1 hour, lamb should also be tender.
14
Remove it, leaving all liquid in the pot.
15
Drain beans and add to the pot.
16
Add turnips and 1.5 cups stock.
17
Season with salt and pepper.
18
Bring to a simmer.
19
Tuck lamb back in, cover and cook on low 30 to 45 minutes, until all is very tender.
20
Transfer to a deep platter and serve, garnished with rosemary.
21
Or set aside, reheat (you may need a little stock) and serve.

1420

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ⅔ cup dried white cannellini, Tarbais or great northern beans, 2 tablespoons extra virgin olive oil, 3 pounds lamb shoulder in 2-inch chunks, with bone, Salt and black pepper, and more.

Yes, Pairings: Lamb Braised With White Beans and Turnips falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!