No wine pairs better with this aromatic, rich stew than a bold California Syrah or a 4- to 5-year-old Chateauneuf-du-Pape.

Ingredients

• 2-3 lbs. boneless leg of lamb, cubed
• 3 tablespoons olive oil
• ¾ to 1 cup all-purpose flour
• 2 teaspoons chili powder
• 2 teaspoons allspice
• 3 teaspoons paprika
• ½ teaspoon cayenne pepper
• Kosher or sea salt and cracked black pepper to taste
• 2 carrots, diced small
• 2 celery stalks, diced small
• 1 small yellow onion, diced small
• 1, 20 oz. can organic crushed tomatoes
• 28 oz. beef broth
• 1 cup dry red wine
• 3-4 bay leaves
• 2, 14 oz. cans organic white beans, drained and rinsed
• 1 cup toasted pine nuts, chopped coarse
• Italian parsley sprigs for garnish

Preparation

Mix flour and spices together. Add cubed lamb to flour mixture; dredge thoroughly. Heat olive oil in 8-quart stockpot over medium-high heat. When oil is hot, add a third of the floured lamb and brown lightly; push to one side of the pot; repeat process until all lamb is browned and added to pot.

Reduce heat to medium. Add carrots, celery and onion and cook for 6-8 minutes. Next, pour crushed tomatoes, beef broth, wine and white beans directly into pot. Drop in bay leaves, reduce heat to low and cook for 25-30 minutes, stirring occassionally.

Top each bowl of stew with toasted pine nuts and fresh parsley sprigs.

*I choose to use high-quality canned organic beans and crushed tomatoes to keep preparations simple and quick. You may choose to soak 2 cups dry white beans overnight if you would prefer a fresher bean; however, be sure to account for extra time and steps it takes to cook the beans ahead.

A great start to this meal would be a simple salad of arugula or spinach with red onion, orange segments, shaved Asiago cheese and a splash of good extra-virgin olive oil and balsamic or sherry vinegar. Serve with a chunk of crusty, peasant-style bread, such as Nugget Markets Ciabatta or Pugliese with butter, and you are ready to go!