Yield: 4 Servings
|2½ pounds||Lean lamb shoulder|
|½ cup||Flour; for dusting|
|4 tablespoons||Extra virgin olive oil|
|4 \N||Cloves garlic|
|1 medium||Spanish onion; in 1/2\" dice|
|3 \N||Tomatoes peeled seeded; chopped|
|3 cups||Veal stock|
|2 bunches||Large scallions; trimmed to 2\" pieces|
|2 bunches||Baby carrots; trimmed and scraped|
|2 bunches||Baby turnips; trimmed and scraped|
|1 cup||Peas; shucked|
Cut lamb into 2inch to 3inch cubes. Season with salt and pepper and dust with flour. In a Dutch oven, heat oil over medium high heat until smoking.
Add lamb pieces 4 at a time and cook until deep golden brown on all sides.
Continue until meat is finished, removing pieces to a plate. Add garlic and onion and cook until golden brown, 8 to 10 minutes. Roll browned pieces of lamb into flour again and add to pan. Add tomatoes, thyme and veal stock and bring to a boil. Lower heat to simmer and cook 30 minutes. Add scallions, carrots, turnips and cook 30 more minutes. Turn heat up slightly and add peas. Cook 3 minutes more and serve.
Yield: 4 servings as a main course Notes: Recipes for #ME1A14 Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A14 Posted to MC-Recipe Digest V1 #1023 by Sue <suechef@...> on Jan 19, 1998