Winter lamb ragout

8 Servings

Ingredients

Quantity Ingredient
6 tablespoons Olive oil
3 pounds Lamb stew meat -- cut in
2 Inch cubes
4 mediums Yellow onions -- diced
2 Cloves garlic -- sliced
2 tablespoons Tomato paste
¼ cup Minced parsley
2 teaspoons Salt
1 teaspoon Freshly ground pepper
1½ teaspoon Dried thyme
2 Bay leaves
1 pounds Small turnips -- peeled and
Quartered
1 pounds Carrots -- peeled
12 ounces Pearl onions -- peeled

Directions

1. In a large Dutch oven over medium heat, add 2 tablespoons olive oil and toss half the lamb cubes in oil; brown lamb on all sides (5 to 7 minutes).

Remove to a bowl or platter and reserve.

2. Add 2 more tablespoons oil and remaining lamb cubes, browning while stirring constantly (5 to 7 minutes). Push meat to one side and add remaining oil, yellow onions, and garlic. Return reserved lamb cubes to pan and cook until onions are translucent (4 to 5 minutes).

3. Add tomato paste, parsley, salt, pepper, thyme, bay leaves, turnips, and water to cover. Reduce heat to simmer, cover, and cook 1 hour. Cut carrots into 2-inch lengths.

4. After 1 hour add carrots and pearl onions to ragout. Cook 1 hour and 10 minutes more. Serve hot.

Recipe By : The California Culinary Academy From: Date: 05/29 File

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