Include in Print View:

Provencal Lamb Ragout – Bon Appetit

Provencal Lamb Ragout - Bon Appetit recipe image
This Provencal lamb ragout is a comforting, rustic dish that captures the essence of French countryside cooking. Tender chunks of blade lamb simmer slowly with dried Great Northern beans and rehydrated porcini mushrooms, creating a deeply savory and hearty meal. The addition of fresh leeks, carrots, and a splash of whipping cream lends a luxurious texture and subtle sweetness to the rich, wine-infused broth. Finished with fresh basil and smoked sausage for extra depth, this dish is perfect for cozy winter evenings or special gatherings. It&# 226;ÂÂs a robust, protein-packed main that tastes even better the next day, making it an excellent candidate for make-ahead entertaining.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1313.9
Dietary: Gluten-free
Description
This Provencal lamb ragout is a comforting, rustic dish that captures the essence of French countryside cooking. Tender chunks of blade lamb simmer slowly with dried Great Northern beans and rehydrated porcini mushrooms, creating a deeply savory and hearty meal. The addition of fresh leeks, carrots, and a splash of whipping cream lends a luxurious texture and subtle sweetness to the rich, wine-infused broth. Finished with fresh basil and smoked sausage for extra depth, this dish is perfect for cozy winter evenings or special gatherings. It&# 226;ÂÂs a robust, protein-packed main that tastes even better the next day, making it an excellent candidate for make-ahead entertaining.
Ingredients
  • 1 pound Dried Great Northern beans
  • 1 ounce Dried porcini mushrooms*
  • 4 /2-oz cans chicken broth
  • 1 tablespoon Olive oil
  • 3 pound Blade center-cut lamb
Directions
  1. 1
    Rinse the dried Great Northern beans and place them in a heavy large Dutch oven.
  2. 2
    Cover beans with plenty of water, bring to a boil, then remove from heat, cover, and let stand for 1 hour.
  3. 3
    Drain the beans and return them to the Dutch oven.
  4. 4
    Shake dried porcini mushrooms in a strainer to remove any sand, then add mushrooms and chicken broth to the beans.
  5. 5
    Bring the liquid to a boil, reduce heat to medium-low, cover partially, and simmer for 30 minutes.
  6. 6
    Meanwhile, heat olive oil in a heavy large skillet over medium-high heat.
  7. 7
    Trim lamb shoulder chops, boned and well-trimmed, cutting them into 1 1/2-inch pieces.
  8. 8
    Season lamb pieces with salt and pepper.
  9. 9
    Working in batches, sauté lamb in the skillet until browned on all sides, about 5 minutes per batch.
  10. 10
    Transfer browned lamb to a large bowl using a slotted spoon.
  11. 11
    Add 1 1/2 cups dry white wine to the hot skillet and bring to a boil, scraping up any browned bits from the bottom.
  12. 12
    Transfer the lamb and wine deglazing liquid to the Dutch oven with the beans.
  13. 13
    Stir in 3 tablespoons of finely chopped garlic.
  14. 14
    Cover partially and simmer for 30 minutes.
  15. 15
    Uncover and add 3 medium carrots cut on the diagonal into 1/2-inch-thick pieces.
  16. 16
    Simmer for 20 minutes, stirring occasionally.
  17. 17
    Add 3 large leeks (white and pale green parts only), coarsely chopped, and 1/2 cup whipping cream.
  18. 18
    Simmer until beans and lamb are tender, stirring occasionally, about 20 minutes.
  19. 19
    Add 8 ounces of fully cooked smoked garlic sausage or kielbasa, cut in half lengthwise and sliced crosswise into 1/2-inch pieces.
  20. 20
    Using a slotted spoon, transfer all solids to a large bowl and set aside.
  21. 21
    Boil the remaining liquid in the Dutch oven until reduced to a sauce consistency, about 10 minutes.
  22. 22
    Return the solids to the Dutch oven and simmer until heated through.
  23. 23
    Season to taste with salt and pepper.
  24. 24
    Stir in 1/4 cup chopped fresh basil.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1313.9kcal
% Daily Value *
Total Fat 87.6g135%
Saturated Fat 34.5g173%
Cholesterol 419.3mg140%
Sodium 335.2mg14%
Total Carbohydrate 8.8g3%
Dietary Fiber 3.3g14%
Sugars 4.2g
Protein 114.9g230%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve hot. This dish is best served immediately after the sauce has been reduced and the ingredients recombined.

Storage: This ragout tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Substitutions: You can substitute dried Great Northern beans with other white beans like Cannellini or Navy beans. If you cannot find smoked garlic sausage, standard Kielbasa or Andouille works well.

Tip: Ensure the dried porcini mushrooms are thoroughly shaken to remove any sand before adding to the dish.

Keywords: lamb, ragout, provencal, french, stew, beans, porcini, mushrooms, leeks, carrots, smoked sausage, basil, comfort food, dinner, hearty, simmered, meat, vegetables, wine, cream
Read it online: https://www.chefs-mate.com/recipe/provencal-lamb-ragout-bon-appetit/