Ragoût d’Agneau
Ragoût of lamb with local, organic roasted vegetables and coco tarbais (white beans from Gascony) and bone stock in situ..
Ragoût d'Agneau
Pick over, rinse and soak coco tarbais beans overnight. You can substitute any large dried white bean if you can’t find the French variety, but it won’t be quite the same.
Marinate relatively inexpensive lamb shanks submerged in a whole bottle of red wine, garlic and fresh herbs for about 12 hours. In the afternoon, remove the shanks from the marinade and sear in hot oil in a Dutch oven until browned on all sides. Pour the marinade over the the lamb and place the covered Dutch oven into a 200 degree oven for 4 hours, or until the lamb is extremely tender.
Set the lamb aside until its cool enough to handle. Strain the stock into a clean pot and add the drained beans, cooking until just tender, about 1 hour. Do not salt, or the beans won’t cook properly.
Meanwhile, trim, split, season and roast a selection of seasonal vegetables until browned, about 1 hour. Set aside until cool enough to handle, then chop coarsely.
Pull the lamb apart with a fork and add to the stock along with the vegetables and fresh herbs and simmer until heated through. Season with plenty of sea salt and freshly ground pepper.
Vicky said,
January 31, 2011 at 11:46 am
What kind of herbs would you use in this dish?
Looks amazing; can’t wait to try it!
Ren said,
January 31, 2011 at 11:59 am
Thanks!
Most common seasonal kitchen herbs would be fine. I used rosemary, a little marjoram and Italian parsley this time.