- 3 tablespoon Extra virgin olive oil
- 3 lb Boneless lamb shoulder; cut into 1-1/2 inch pieces
- Coarsely ground black pepper to taste
- 1 lg Onion; cut into 1/4 inch dice
- 1 tablespoon Garlic; minced
- 1 cn (28 oz) peeled Italian plum Tomatoes; chopped
- 1/2 c Reserved juices from Tomatoes
- 1 1/2 c Defatted beef broth; preferably homemade
- 1 c Dry red wine
- 2 tablespoon Tomato paste
- 1 teaspoon Sugar
- 1 tablespoon Fresh thyme leaves OR
- 1 teaspoon Dried thyme
- 3 c Cannellini beans; cooked Or use canned beans (rinse)
- 4 c Escarole; chopped coarsely
- Salt to taste
Heat the olive oil in a large heavy pot over medium-high heat. Brown the lamb pieces, in small batches, sprinkling them generously with the black pepper, 8 to 10 minutes per batch. Transfer the browned lamb to a bowl.
Pour any accumulated meat juices from the bowl into the pot and add the onion. Cook the onion over low heat, stirring, until almost wilted, about 8 minutes. Add the garlic and cook for 2 minutes more.
Add the tomatoes and the reserved juices, the broth, wine, tomato paste, sugar, and thyme. Return the lamb to the pot. Bring the mixture to a boil, reduce the heat for 1 hour. Do not let it boil (reduce the heat if necessary).
Stir in the beans and escarole, and simmer, uncovered, until the lamb is tender and cooked through, 15 minutes. Season with salt and pepper; and serve in shallow bowls.