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White Bean and Lamb Cassoulet with Rosemary and Orange

Ingredients

  • 1 ½ boneless lamb shoulder, cut into 2 inch pieces
  • 5 cups chicken broth
  • 1 bottle Pinot Noir wine
  • 1 sprig lavender or 1 teaspoon culinary dried lavender
  • 2 tablespoons chopped rosemary
  • 2 oranges, zest grated, and juiced
  • 2 large garlic cloves, chopped
  • + 7 more ingredients
    • 1 cup dried northern white beans
    • 2 stalks celery, cut into 1-inch pieces
    • 2 carrots, chopped
    • 1 large onion, chopped
    • 1 teaspoon black pepper
    • 1 tablespoon kosher salt
    • 3 tablespoons olive oil

View full recipe at SpringPad

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