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>

Related recipes