Provencal lamb ragout - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried Great Northern beans |
| 1 | ounce | Dried porcini mushrooms* |
| 4 | 14 1/2-oz cans chicken broth | |
| 1 | tablespoon | Olive oil |
| 3 | pounds | Blade center-cut lamb shoulder chops, boned, well trimmed, cut into 1 1/2 inch pieces |
| 1½ | cup | Dry white wine |
| 3 | tablespoons | Finely chopped garlic |
| 3 | mediums | Carrots, cut on diagonal into 1/2-inch-thick pieces |
| 3 | larges | Leeks (white and pale green parts only), coarsely chopped |
| ½ | cup | Whipping cream |
| 8 | ounces | Fully cooked smoked garlic sausage or other smoked sausage (such as kielbasa), cut in half lengthwise, sliced crosswise into 1/2-inch pieces |
| ¼ | cup | Chopped fresh basil |
Directions
Combine 1 lb beans and enough water to cover in heavy large Dutch oven. Bring to boil. Remove from heat, cover and let stand 1 hour.
Drain beans and return to Dutch oven.
Shake dried mushrooms in strainer to remove any sand. Add mushrooms and chicken broth to beans and bring to boil. Reduce heat to medium-low, cover partially and simmer 30 minutes.
Meanwhile, heat oil in heavy large skillet over medium-high heat.
Season lamb with salt and pepper. Working in batches, add lamb to skillet; saute until brown on all sides, about 5 minutes. Using slotted spoon, transfer lamb to large bowl. Add wine to skillet and bring to boil, scraping up any browned bits.
Add wine and lamb to beans in Dutch oven. Mix in garlic. Cover partial- ly; simmer 30 minutes. Uncover, add carrots and cook 20 minutes, stirring occasionally. Add leeks and cream. Simmer until beans and lamb are tender, stirring occasionally, about 20 minutes.
Add sausage. (Can be made 1 day ahead. Cover, chill. Bring to simmer before continuing.)
Using slotted spoon, transfer solids to large bowl. Boil liquid until reduced to sauce consistency, about 10 minutes. Return solids to Dutch oven; simmer until heated through. Season to taste with salt and pepper. Stir in basil.
*Porcini are available at Italian markets and specialty foods stores.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>