Ragout Of Lamb With Garden Vegetables Recipe
You will never get tired of this Ragout Of Lamb With Garden Vegetables even if you eat it every single day of the week. Such is the taste and unique flavor associated with Ragout Of Lamb With Garden Vegetables. Give it a try!
Summary
MethodBoil
Ingredients
1 1/2 pounds lamb shank meat, cut into 1-inch cubes
2 cloves garlic, minced
1/2 teaspoon basil
1/2 teaspoon rosemary, crumbled
1 bay leaf
1/4 teaspoon caraway seeds dash of thyme dash of black pepper
1 tablespoon sweet rice flour or cornstarch
2 cups Basic Beef Stock or Chicken Stock or water
6 ounces pearl onions (3/4-1 cup)
4 medium-size carrots, cut diagonally into 2-inch pieces
1 cup mushroom caps
1 tablespoon chopped fresh parsley
Directions
In a large no-stick skillet, cook the lamb over medium heat, a few pieces at a time, until well browned.
Remove from pan and drain on paper towels.
Add the garlic to the skillet and cook for 1 minute.
Put the lamb back in the skillet, add the basil, rosemary, bay leaf, caraway seeds, thyme, pepper, and rice flour.
Add the stock slowly, stirring constantly.
Bring to a boil, cover, and simmer for about 1 hour or until the lamb is tender, stirring occasionally.
Add the onions, carrots, and mushrooms.
Bring to a boil, cover, and simmer for 30 minutes or until the vegetables are tender.
Transfer the ragout to a warm serving dish and sprinkle with the parsley.
Remove from pan and drain on paper towels.
Add the garlic to the skillet and cook for 1 minute.
Put the lamb back in the skillet, add the basil, rosemary, bay leaf, caraway seeds, thyme, pepper, and rice flour.
Add the stock slowly, stirring constantly.
Bring to a boil, cover, and simmer for about 1 hour or until the lamb is tender, stirring occasionally.
Add the onions, carrots, and mushrooms.
Bring to a boil, cover, and simmer for 30 minutes or until the vegetables are tender.
Transfer the ragout to a warm serving dish and sprinkle with the parsley.
