Navarin d'agneau-lamb stew with turnips
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2½ | pounds | Lean lamb shoulder |
½ | cup | Flour; for dusting |
4 | tablespoons | Extra virgin olive oil |
4 | Cloves garlic | |
1 | medium | Spanish onion; in 1/2\" dice |
3 | 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 |
Directions
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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