| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Yield: 4 servings as a main course 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 <suechef@sover.net> on Jan 19, 1998
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