Hearty Lamb and Vegetable Stew with Cannellini Beans

Heat the vegetable oil in a large casserole dish or heavy-bottomed pot over medium-high heat. Add the cubed lamb and cook for about 5 minutes, stirring occasionally, until the meat is browned and any released liquid has evaporated.

Add the sliced onion, carrots, and leeks to the pot. Cook for another 5 minutes, stirring frequently, until the vegetables begin to soften and become aromatic.

Pour in the hot vegetable or chicken stock and add the rosemary. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer gently for 1 hour.

Stir in the rinsed and drained cannellini beans. Continue to cook for 30 minutes more, adding a splash of water if the stew becomes too thick, until the lamb is tender. Serve hot with crusty bread or boiled potatoes.