Lamb, Sausage and White Bean Stew (Emeril Lagasse) Recipe

Directions:

1. Add the olive oil to a pressure cooker and, once hot, add the crumbled sausage. Saute the sausage until the meat is caramelized and most of the fat has rendered from it, about 4 to 5 minutes. Using a slotted spoon, remove the sausage from the pan and transfer to a plate. Set aside. Add the lamb meat to the pan and sear until caramelized, about 4 to 5 minutes. Remove the lamb from the pan and transfer to the plate with the sausage. Add the onions, carrots and celery to the pan and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the garlic and beans and cook, stirring, for 1 minute. Add the rosemary, chicken stock, reserved sausage and lamb meat to the pan and stir to combine. Place the lid on the pan and, when a steady stream of steam is emitted from the lid, reduce the heat to low and cook for 1 1/2 hours, or until the beans and lamb meat are tender. Remove the lid, season with salt and pepper, to taste, and garnish with the parsley. Serve with garlic bread.
2. Skillet Garlic Bread:
3. 1/2 stick butter
4. 2 tablespoons extra-virgin olive oil
5. 10 whole cloves garlic
6. Crushed red pepper flakes
7. 1 tablespoon chopped fresh chives
8. 1 tablespoon chopped fresh parsley leaves
9. 6 thick crusty bread slices
10. Heat the butter and oil together in a large skillet over medium heat. Add the garlic, red pepper flakes, and herbs and cook for 30 seconds or until fragrant. Add the bread to the skillet and cook until golden and bread has absorbed some of the seasoned butter. Turn bread pieces over and repeat on other side. Drain on paper towels and serve hot with the stew.