Lamb Ragout

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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