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🫛 Hearty Lamb and Bean Stew: A Meal That Waits With You

Some meals are made in a moment—and others, like this one, are made in the waiting. This Hearty Lamb and Bean Stew is a slow, nourishing recipe that invites you to linger, to prepare with care, and to savor the blessings of time well spent. With tender lamb shanks, creamy navy beans, and a rich broth infused with garlic, thyme, and tomatoes, it’s a dish that comforts from the inside out.

Perfect for Sabbath meals, chilly evenings, or any time you want to serve something deeply satisfying, this stew reminds us that good things—like grace—often take time. The flavors deepen over hours, the aroma fills the home, and the final bowl is worth every patient step.

Gather your ingredients, set the pot to simmer, and let this stew become part of your rhythm—a meal that waits with you, warms you, and welcomes everyone to the table.

Prep: 30 minutes Stand: 1 hour
Cook: 24 hours Makes: 6 servings

Ingredients:

• 1 cup dry navy beans
• 4 cups water
• 4 meaty lamb shanks (about 4 pounds), cut into 3- to 4-inch pieces, or meaty veal shank crosscuts (about 3 pounds)
• 1 tablespoon cooking oil
• 1 medium onion, sliced and separated into rings
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 14.5-ounce can diced tomatoes, undrained

Directions:

1. Rinse beans.
2. In a 4- to 6-quart Dutch oven combine the beans and the water.
3. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.
4. Remove from heat. Do not drain.
5. Cover and let stand for 1 hour.
6. Drain and rinse beans.
7. In the same pan lamb shanks on all sides in hot oil; remove from
   pan.
8. Add onion and garlic to the same pan and cook until tender.
9. Carefully stir in beans, shanks, chicken broth, thyme, salt, and pepper.
10. Bring to boiling; reduce heat.
11. Simmer, covered, for 2 to 2½ hours or until meat and beans are tender.
    • If necessary, add more chicken broth to keep mixture moist.
12. Remove meat from pan. Let it cool slightly.
13. When cool enough to handle, cut meat off bones and coarsely chop.
14. Discard fat and bones. Skim fat from the top of the bean mixture.
15. Stir in the meat and undrained tomatoes.
16. Bring to boiling; reduce heat.
17. Simmer, covered, for 10 to 15 minutes until flavors are blended.