Recipe: Navarin D'agneau-Lamb Stew with Turnips
For 4 Persons
Category: None
2 1/2 lb Lean lamb shoulder
1/2 c Flour; for dusting
4 tb Extra virgin olive oil
4 Cloves garlic
1 md Spanish onion; in 1/2" dice
3 Tomatoes peeled seeded;
-chopped
1 bn Thyme
3 c Veal stock
2 bn Large scallions; trimmed to
-2" pieces
2 bn Baby carrots; trimmed and
-scraped
2 bn Baby turnips; trimmed and
-scraped
1 c 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.
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
1998
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