Fall Ragout of Lamb
serves 12
This is a wonderful party dish, though bascially a gussied-up version of Irish stew. When you buy the lamb, be sure to ask your butcher for the bones.Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
3/4 cup vegetable oil
12 pounds boneless lamb shoulder (plus reserved bones), trimmed
6 pounds onions, peeled, trimmed, and cut into 1-inch cubes
4 pounds very tiny new potatoes, scrubbed, thin strip of peel removed from the circumference of each
3 pounds carrots, peeled, trimmed and cut on bias into 3/4 inch ovals
3 pounds small white turnips, peeled and cut into 1-inch cubes
6 ounces (1 1/2 sticks) unsalted butter
3/4 cup flour
1/4 cup kosher salt
freshly ground black pepper
3 tablespoons dry mustard
2 cups chopped Italian parsley
prep: 30 minutes
total: 4 hours
large braising pan
large sauté pan
tongs
slotted spoon
peeler
large bowl
whisk
1. In a large braising pan over medium-high heat, heat 1/4 cup of the oil until it is very hot. Add the reserved lamb bones. Brown on all sides. Pour off the fat from the pan. Add water to cover. Reduce the heat to simmering. Simmer 2 hours. Strain and reserve.
2. While the bones are simmering, heat the remaining oil in a second large pan over high heat. Brown the lamb cubes in a single layer, turning often. Don't add too many to the pan at one time or they will steam and not brown. As the meat browns, remove it from the pan with a slotted spoon and transfer to paper to drain.
3. When all the meat is brown, add the vegetables to the pan. Sauté until softened and slightly browned, about 10 minutes. Remove the vegetables to a separate bowl.
4. Add the butter to the meat pan. Melt over medium heat. Whisk in the flour. Continue whisking over medium heat about 6 minutes, until the roux is cooked.
5. Stir in the lamb stock, salt, pepper and mustard. Heat to simmering. Add the lamb, and simmer 30 minutes. Add the vegetables. Simmer until the lamb and vegetables are tender, about 1 hour. Season with more salt and pepper, if needed. Stir in parsely.
6. Serve surrounded by a ring of buttered noodles or with lots of bread and big spoons for the sauce.
2. While the bones are simmering, heat the remaining oil in a second large pan over high heat. Brown the lamb cubes in a single layer, turning often. Don't add too many to the pan at one time or they will steam and not brown. As the meat browns, remove it from the pan with a slotted spoon and transfer to paper to drain.
3. When all the meat is brown, add the vegetables to the pan. Sauté until softened and slightly browned, about 10 minutes. Remove the vegetables to a separate bowl.
4. Add the butter to the meat pan. Melt over medium heat. Whisk in the flour. Continue whisking over medium heat about 6 minutes, until the roux is cooked.
5. Stir in the lamb stock, salt, pepper and mustard. Heat to simmering. Add the lamb, and simmer 30 minutes. Add the vegetables. Simmer until the lamb and vegetables are tender, about 1 hour. Season with more salt and pepper, if needed. Stir in parsely.
6. Serve surrounded by a ring of buttered noodles or with lots of bread and big spoons for the sauce.
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