Lamb stew with fresh herbs and white beans is a dish full of delicious flavors that has the right combination of fresh and hearty to work any time of year. What makes this lamb stew recipe so delicious is the combination of the interesting flavors from the coriander and fresh herbs and how the seasoned flour helps the lamb stay tender while creating a thick, rich stew.
Wash and sort the beans, picking out any off looking ones. Place them in a large pot, cover with 48 ounces of water, bring to a boil for three minutes, remove from the heat and let them sit for at least an hour. Drain the water and set the beans aside.
While the beans are resting, finely dice the carrots, celery, and onion. Mince the garlic, rosemary, and thyme.
Make the seasoned flour by mixing the coriander, a 1/2 tsp of salt, a 1/2 tsp of pepper and the flour together. Make sure the stew meat is cut into bite sized pieces.
Place the lamb in a large colander in the sink, dump in the seasoned flour, and stir the lamb until all the pieces are evenly coated with flour. Notice how all the extra flour is sitting in the sink, pretty nice huh.
In a dutch oven or large pot with a heavy bottom, brown the lamb on high heat in some olive oil. Once the lamb pieces have been browned, add in the onions, celery, and garlic. Sauté everything while stirring for 3 to 5 minutes.
Add the stock, beans, rosemary, thyme, salt, and pepper. Bring the stew to a boil and then turn the heat down to a low simmer. Add the carrots and let everything cook for a couple of hours; making sure to stir the stew every once a while, so it doesn't stick to the bottom of the pot or feel lonely.
The stew is done cooking when the lamb is so tender it falls apart under a little pressure from a fork, and the stew has thickened up. The stew should start to thicken up between an hour-and-a-half and two hours. Like all great stews, it gets better and thicker after resting overnight.
Season to taste with a little more salt and pepper and serve with a good hearty bread.