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Cook1 hr 20 mins
A hearty and delicious stew.
Make and share this Lamb Ragout recipe from Food.com.
- 1 lb dried great northern beans
- 1 ounce dried porcini mushrooms
- 4 (14 1/2 ounce) cans chicken broth
- 1 tablespoon olive oil
- 3 lbs blade center-cut shoulder lamb chops, boned, well trimmed, cut into 1 1/2 inch pieces
- 1 1⁄2 cups dry white wine
- 3 tablespoons finely chopped garlic
- 3 medium carrots, cut on diagonal into 1/2 inch thick pieces
- 3 large leeks, coarsely chopped (white and pale green parts only)
- 1⁄2 cup whipping cream
- 8 ounces fully cooked smoked garlic sausage (like Kielbasa) or 8 ounces other smoked sausage, but in half lengthwise, sliced crosswise into 1/2 inch pieces (like Kielbasa)
- 1⁄2 cup chopped fresh basil
- Combine 1 lb beans and enough water to cover in heavy large Dutch oven.
- Bring to boil.
- Remove from heat, cover and let stand 1 hour.
- Drain beans and return to Dutch oven.
- Shake dried mushrooms in strainer to remove any sand.
- Add mushrooms and chicken broth to beans and bring to boil.
- Reduce heat to medium-low, cover partially and simmer 30 minutes.
- Meanwhile, heat oil in large skillet over medium-high heat.
- Season lamb generously with salt and pepper.
- Working in batches, add lamb to skillet; saute until brown on all sides, about 5 minutes.
- Using slotted spoon, transfer lamb to large bowl.
- Add wine to skillet and bring to boil, scraping up and browned bits.
- Add wine and lamb to beans in Dutch oven.
- Mix in garlic.
- Cover partially; simmer 30 minutes.
- Uncover, add carrots and cook 20 minutes, stirring occasionally.
- Add leeks and cream.
- Simmer until beans and lamb are tender, stirring occasionally, about 20 minutes.
- Add sausage.
- Using slotted spoon, transfer solids to a large bowl.
- Boil liquid until reduced to sauce consistency, about 10 minutes.
- Return solids to Dutch oven; simmer until heated through.
- Season to taste.
- Stir in basil.
Quick, where's is the 20 star button lol! Oh God is this ever delicious! I used regular button mushrooms and dried kielbasa sausage that I add in to a lot of my recipes, otherwise made pretty much as directed, I will be serving this tomorrow and keep it refrigerated overnight to blend the flavors...Evelyn this is delicious! thanks Kitten:)