Servings: Makes 6 servings
Ingredients 1/4 cup extra-virgin olive oil3 pounds boneless lamb shoulder , cut into small cubes1 teaspoon kosher salt1/2 teaspoon cracked black pepper1 large onion , diced2 carrots , peeled and thinly sliced6 cloves garlic , chopped1 cup red wine1 cup beef broth4 sprigs rosemary1 bay leafZest of 2 oranges and 1/2 cup orange juice1 can cooked cannelloni beans , drained and rinsedSalt and pepper to taste
In a large Dutch oven, heat olive oil over medium high heat. Add lamb and season with salt and pepper. Brown on all sides, stirring as needed for 10–12 minutes. Add onion and carrots and cook for 4 more minutes. Add garlic and continue to stir for 30 seconds. Add wine, broth, rosemary, bay leaf, orange zest, and juice. Bring to a boil then reduce heat to simmer and cover.
Cook for 2 1/2 hours, until meat is fork tender and beginning to pull apart. Remove bay leaf; add beans and adjust seasoning with salt and pepper and serve with warm chunks of bread.