Lamb & White Bean Stew w/ Mint Pesto

I was inspired to make this dish after enjoying a delicious lamb belly recipe at Kismet in Hollywood. Wanting to try my own lamb creation, I found this recipe in Erin French's 'Big Heart Little Stove' cookbook. For transparency, I purchased all my cookbooks myself—this isn't a product promotion, but I believe in crediting my sources."

Ingredients

2 tablespoons extra-virgin olive oil

1 cup chopped yellow or white onion

1 cup chopped celery

2 tablespoons minced garlic

1 tablespoon finely chopped fresh sage

Kosher salt and freshly ground black pepper

1 pound dried navy beans

1 (12- to 2-pound) bone-in lamb shank

8 cups Roasted Chicken Stock or store-bought low-sodium chicken stock

1 cup chopped carrots (no need to peel)

2 teaspoons fresh lemon juice

1/2 cup Kitchen Sink Pesto, made with min

Kitchen sink Pesto

2 tablespoons pine nuts

2 cups of mint (you can use any greens to make pesto)

1 garlic clove peeled

1/2 cup fresh grated parmesan cheese

1/4 cup extra virgin olive oil

Juice of 1/2 a lemon

1/2 teaspoon kosher salt

pepper to taste

Directions: Stew

In a large, heavy-bottomed soup pot, heat the oil over medium heat.

Add the onion, celery, garlic, sage, a good pinch of salt, and a few cracks of pepper.

Stir to coat the vegetables and cook until the onion and celery become translucent, about 5 minutes.

Add the beans and another good pinch of salt, then add the lamb shank and stock.

Increase the heat to medium-high and bring the stock to a boil.

Reduce to a simmer and cook until the beans are al dente, 45 to 60 minutes (timing will depend on the age of your beans, so test occasionally).

Add the carrots and continue cooking until the beans and carrots are tender, about another 15 minutes. Remove the shank from the

soup and transfer it to a cutting board to cool slightly. Shred the meat from the bone, add it back to the soup, and discard the bone.

Sprinkle the stew with the lemon juice and season as needed with more salt and/or pepper.

Ladle the stew into bowls and dollop with the mint pesto.

Directions Pesto

In a small skillet, toast the pine nuts over low heat, stirring frequently, until fragrant and just starting to brown. 2 to 3 minutes. Remove the pan from the heat and transfer the nuts to a plate to cool completely.

In a bowl of a food processor, add the mint, pine nuts, and garlic and pulse until well ground—think fine crumbs but not a paste. Add the Parmesan and pulse to mix. With the motor running, stream in the olive oil followed by the lemon juice. Add the salt and pepper. It can be stored in the fridge for 3 days.

Tip: If you don't want to make the pesto, fresh mint leaves sprinkled on top, will get you close in flavor with less work.