Ingredients

1 cup dry white beans, soaked overnight in cold water
5 cups water
¾ pound lamb leg, center cut
flour
¼ teaspoon salt
1 Tablespoon olive oil
1 medium onion, chopped (1 cup)
½ cup chopped carrot
¼ cup chopped celery
2 cloves garlic, peeled and minced
¼ cup dry red wine
2 cups low-sodium, fat free chicken broth
1/3 cup water
1 teaspoon rosemary leaves, crushed
¼ teaspoon freshly ground black pepper
1 bay leaf

Instructions

Drain the soaked beans, rinse under cold water, and drain again. Place in a kettle or Dutch oven and cover with the 5 cups water. Bring to a boil, reduce heat, and simmer for 1 hour. Allow to stand 20-30 minutes, then drain.

Trim any visible fat from the lamb. Dust both sides liberally with flour, then sprinkle with salt. In a large skillet, heat the olive oil over medium-high heat. Brown the lamb on both sides, then transfer from the skillet to the kettle or Dutch oven.

Cook the onion, carrot, celery and garlic in the skillet over medium heat for 4-5 minutes or until the onions are soft. Transfer them to the kettle or Dutch oven.

Pour the red wine into the skillet and stir, scraping up any brown bits from the bottom or sides. Add the broth and water and bring to a boil. Pour the wine and broth over the lamb, vegetables and beans. Bring to a simmer, cover lightly, and cook over low heat for 1-1½ hours. Check periodically to make sure the mixture isn't cooking dry. The lamb should be tender, but not falling apart.

Yield: 4 servings