Lamb (or not) and White Bean Stew

LAMB AND WHITE BEAN STEW A LA BRETONNE (4 servings) 

1 lb. lean, boneless lamb, cut in 2” cubes

1/2 t. salt

1/2 t. freshly ground pepper

2 T. unsalted butter

4 cloves garlic, finely chopped

1 T. crumbled, dried rosemary or 1 1/2 T. fresh

1 c. dry white wine

3 c. drained cooked white beans such as cannellini

2 (14-16 oz.) cans chopped stewed tomatoes.

Season lamb with S&P.  In large skillet, heat the butter.  Sauté lamb over medium heat, browning on all sides.  (6 min).  Add garlic, rosemary, cook 1 min.

Add wine, and boil, stirring up brown bits.  Add beans and tomatoes and simmer, uncovered, medium low until meat not pink, and sauce thickened. (c. 25 min).  Adjust seasoning, serve.  Great over cooked greens like spinach or kale.