Cut the Mustard Recipe Card

On The Lamb Again

1 cup   leftover lamb
2 cups  stock (I used Aurora brand
        chicken cubes)
2       Bay leaves
1 tsp   herbes de Provence
1 can   diced tomatoes
2 cans  cannellini beans
1 cup   red wine
salt and pepper to taste

This is great when you’ve had a dinner party, you have leftover leg of lamb and you’re tired. It’s so quick and easy. Combine everything in a heavy Dutch oven and bring to a simmer. Do not boil. Simmer for an hour, adjust seasoning (salt and pepper) and serve with croutons or just dunk fresh bread into the stew. Serve, relax and go have a nap!

Wines to match: Ontario Pinot Noir or red Burgundy, Cabernet-Merlot, Chianti, Brunello, Rioja, Rhone reds or Shiraz.