Lamb Stew with Green Beans

4 Servings

This is surprisingly good and very simple to make.
Be sure to use a very good red wine vinegar. I try to use one with 7% acidity.
I use leg of lamb rather than the shoulder so I can cut down on trimming fat.
1/2 cup onions, chopped 1/3 cup olive oil
2 pounds lamb shoulder, cut into 1.5 to 2 inch cubes 1/2 cup red wine vinegar, of very high quality
black pepper, freshly ground salt
1 pound green beans, trimmed and rinsed
Choose a flameproof casserole that will later be large enough to accommodate all the meat and green beans. This should be a more like a dutch oven. Chantel makes a very good one that is perfect for this dish. Whatever you use, the pot should seal tightly and distribute heat evenly.
Put in chopped onion and olive oil, and turn on the heat to medium high.
When the onion begins to be colored a pale gold, put in as many pieces of the lamb as will fit comfortably without crowding.
Turn up the heat, and brown the meat on all sides
When the meat has been nicely browned, remove it, and add the pieces that remain to be done.
When all the meat has been well browned, put it back into the pot.
Add salt pepper and the vinegar, and raise the heat to maximum high.
Stir for about 45 seconds, then turn the heat down to very low.
Add the green beans (they should lay on top of the lamb) a little more salt and pepper, and cover the pot.
Cook at a very gentle simmer for about 1.5 to 2 hours, or until the meat is very tender when pricked with a fork.
It should not be necessary to add any liquid to the pot, but if you find at some point that there are not enough juices left for the meat to continue cooking without sticking, add a little warm water, up to 1/4 cup.
Bear in mind, however, that at the end of the natural cooking juices and the oil should be the only liquids in the pot.
Serve at once directly from the pot or transfer to a warm serving platter
More Classic Italian Cooking,Marcella Hazan