White Bean and Lamb Shank Stew

EASIER

GLUTEN-FREE

Makes 4 to 6 servings

Super-rich and filling, this stew is a version of cassoulet, the traditional French casserole with lots of white beans. For a terrific topping, toast fresh breadcrumbs with some minced garlic in a little olive oil in a skillet set over medium-low heat, stirring until golden brown. Sprinkle these over each serving. Look for fresh breadcrumbs in the bakery of most large supermarkets.

1¼ cups dried cannellini or great northern beans

1 cup frozen pearl onions (do not thaw)

10 baby carrots

3 celery stalks, thinly sliced

2 teaspoons minced garlic

1½ teaspoons dried sage

1 teaspoon dried thyme

½ teaspoon table salt

½ teaspoon ground black pepper

One 1- to 1¼-pound lamb shank

4 cups (1 quart) chicken broth

1 bay leaf

1. Place the beans in a large bowl, then add enough water to cover by 2 inches. Set aside to soak for 12 hours.

2. Drain the beans and pour into a 1-gallon plastic freezer bag. Add the pearl onions, carrots, celery, garlic, sage, thyme, salt, and pepper. Then drop in the lamb shank and seal closed, squeezing out any excess air. Freeze flat and store in the freezer for up to 4 months.

3. To cook the stew, remove the frozen block from the plastic bag and place in a Dutch oven, chipping it to fit in one layer. Add the broth and bay leaf. Cover and melt over medium heat, stirring often.

4. Bring to a simmer, then reduce the heat to low and simmer slowly, covered, until the beans are tender, about 3 hours. Before serving, discard the bay leaf, then transfer the lamb shank to a cutting board and cool for a few minutes. Shred the meat off the shank and stir these bits back into the stew.

Test Kitchen Notes

• This recipe makes a thick stew. For a lighter soup, add 2 to 4 additional cups of broth.

• So-called “baby carrots” are not immature carrots; they’re larger carrots cut down to smaller shapes, better for a snack in a little kid’s hand.

• Want to go over the top? Substitute 2 duck leg quarters for the lamb shank. Remove the skin and any large blobs of fat from the quarters before adding them to the stew mix.

A word about dried beans: They should look plump, or at least rounded, and maybe a little shiny. They should not be wrinkled, cracked open, chipped, or broken. Unfortunately, dried beans can sit on store shelves for a long time. The longer they sit, the more moisture they lose. And sometimes, they’re so old that they’ll never rehydrate properly, despite all the care you can give them. The best dried beans look firm and “fresh.”