Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 bunch | Thyme |
| 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