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Lamb and White Bean Stew with Rosemary and Preserved Lemon

Lamb and White Bean Stew with Rosemary and Preserved Lemon

This is the stew equivalent of a heavy wool blanket, deeply warming, rich, and the kind of food that makes you grateful for winter. Braised lamb shoulder becomes impossibly tender after a couple of hours of low, slow cooking, and the cannellini beans drink up the rosemary-scented broth and turn creamy. The preserved lemon is the move that elevates this from "good stew" to "stew you think about for days." It adds a floral, salty brightness that cuts through the richness perfectly. If you can't find preserved lemon at your regular grocery store, check the international aisle or a Mediterranean market, order online, or make your own (it just takes salt, lemons, and a month of patience). We included a substitute below if you need one now.

  • Prep20 minutes
  • Cook2 hours
  • Total2 hours 20 minutes
  • Servings6
  • PRO
  • GF
  • DF
  • PREP
Estimated macros per serving

Calories ~590 · Protein ~32g · Carbs ~25g · Fat ~35g

Ingredients

For the stew:
  • 2 pounds boneless lamb shoulder, trimmed and cut into 1½-inch pieces
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and cut into ½-inch rounds
  • 1 (14-ounce) can diced tomatoes
  • 2 cups chicken or beef broth
  • ½ cup dry white wine (or additional broth)
  • 2 tablespoons finely chopped preserved lemon rind (seeds discarded)
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for serving

Method

  1. Pat the lamb pieces dry and season generously with salt and pepper on all sides.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb in batches, about 3 minutes per side, until deeply browned. Don't move the pieces around, let the crust develop. Transfer seared lamb to a plate.
  3. Reduce heat to medium. Add the diced onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook for 30 seconds.
  4. Pour in the white wine and let it bubble for 1–2 minutes, deglazing the pot and scraping up any browned bits from the bottom.
  5. Return the lamb to the pot. Add the carrots, diced tomatoes with their juices, broth, rosemary sprigs, and bay leaves. Stir to combine.
  6. Bring to a boil, then reduce to a low simmer. Cover and cook for 1 hour 30 minutes, stirring occasionally, until the lamb is very tender and starting to fall apart. After the first 45–60 minutes, check the liquid level; if it has reduced below about 1 inch, add ½ cup of water or broth and continue simmering.
  7. Add the cannellini beans and the chopped preserved lemon. Stir gently and simmer uncovered for 20–25 more minutes, until the beans are warmed through and the stew has thickened to your liking.
  8. Remove and discard the rosemary sprigs and bay leaves. Use a large spoon or ladle to skim any visible fat pooled on the surface before adjusting seasoning. Taste and adjust salt and pepper. Go easy on the salt since preserved lemon is quite salty on its own.
  9. Ladle into deep bowls. Finish with fresh parsley and a drizzle of olive oil.

Variations & Notes

  • Vegan Swap: Replace the lamb with 2 pounds of cubed butternut squash and 1 block of extra-firm tofu (cubed and seared in the first step). Use vegetable broth. Reduce the cooking time to 40 minutes total (butternut squash doesn't need the long braise). Still add the preserved lemon: it's even more important without the lamb's richness.
  • Paleo-Friendly Adjustment: Swap the cannellini beans for 2 cups of diced turnips or parsnips cut into ¾-inch dice. Add them during the last 30–40 minutes of the braise (alongside the preserved lemon in step 7), not with the carrots — they only need 30–40 minutes and will turn mushy if braised the full 90 minutes.
  • Extra Hungry: Serve over couscous, polenta, or mashed potatoes. Or tear off pieces of warm flatbread and drag them through the broth.
  • Substitutions: Beef chuck or goat can replace the lamb. Great northern beans or butter beans work in place of cannellini. If you can't find preserved lemon: combine the zest of 1 lemon, 1 tablespoon of lemon juice, and ½ teaspoon of flaky salt: add it in the last 5 minutes of cooking. It's a different flavor but captures some of that bright, salty character.
  • Storage: Keeps in the fridge for 3–4 days and freezes exceptionally well for up to 3 months. Like most braises, this stew is actually better the next day. Reheat gently on the stovetop, adding a splash of broth if it's too thick.

"The beauty of a good soup is that it doesn't care what kind of day you had. It just sits there, hot and patient, until you're ready for it."

# Prepped but Whole