My all time favorite lamb stew recipe! Delicious served with buttered
egg noodles


* Exported from MasterCook *

Spring Lamb Ragout

Recipe By :Lillian M
Serving Size : 5 Preparation Time :0:00
Categories : Lamb Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons vegetable oil
2 large onions -- chopped
3 cloves garlic -- chopped
3/4 teaspoon sugar
2 1/2 pounds lamb stew meat -- 1 inch cubes
salt and pepper
1/4 cup flour
2 tomatoes -- peeled, seeded, chop
3/4 cup chicken stock
1/2 cup beef stock
3/8 cup dry white wine
1 tablespoon chopped fresh rosemary -- or 2 tsp. dried
1 1/2 teaspoons tomato paste
1/2 teaspoon dried thyme -- crumbled
1 bay leaves
2 2/3 tablespoons butter
6 ounces mushrooms -- sliced
4 ounces frozen artichoke hearts -- thawed and quartered
1 1/2 small zucchini -- 1/2-inch cubes
3/8 cup kalamata or black olives
1 1/2 tablespoons minced fresh parsley

Position oven rack in lower 1/3 of oven and heat to 350 degrees.
Heat 2 T. oil in large dutch oven over medium heat. Add onions and
garlic. Cook til soft and translucent.
Sprinkle with sugar and cook till lightly browned- about 5 minutes.
Transfer to bowl and set aside.
Add 4 T. oil to same pan and heat over medium heat. Season lamb with
salt and pepper, dredge in flour.
Add lamb to pot (in batches if necessary) and cook till brown. About 6
min. Add any extra flour to the pan and stir one minute.
Add onion-garlic mixture, tomatoes, both stocks, wine, rosemary, tomato
paste, thyme and bay leaves. Stir to combine.
Bake in oven till lamb tender, about 65 min.
Melt butter in heavy skillet. Add mushrooms and saute till golden. About
8 min.
Add artichockes and zucchini and saute till tender, about 5 minutes.
Stir into Stew.
*Can be prepared 1 day in advance and reheated over medium heat)
Mix in olives and garnish with parsley.