Navarin d'agneau-lamb stew with turnips

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

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