Busy-Day Lamb Ragout
|Boneless lamb shoulder||2 Pound (Lean)|
|Sliced mushrooms||4 Ounce|
|Herbs de provence||1 Teaspoon|
|Cranberry apple juice||1⁄2 Cup (8 tbs) (Bottled)|
|Water||1 Cup (16 tbs)|
|Frozen lima beans||10 Ounce (Fordhook)|
|Yellow squash||2 Medium, trimmed and cut in 3-inch-long sticks|
|All purpose flour||1⁄4 Cup (4 tbs), sifted|
1 Trim any fat from lamb; cut lamb into 1-inch cubes.
Combine with mushrooms and liquid, salt, herbs, cranberry-apple juice and 1/2 cup of the water in a kettle or Dutch oven; cover.
Heat to boiling.
2 Simmer 1 hour, or until lamb is almost tender.
Add frozen lima beans and squashes; cever again.
Simmer 30 minutes longer, or until lamb and vegetables are tender.
3 Remove the lamb and vegetables from kettle with a slotted spoon to heated individual serving bowls or soup plates, or one large bowl; keep warm while making gravy.
4 Pour liquid into a 2-cup measure; add water, if needed, to make 2 cups; return to kettle.
5 Blend flour into remaining 1/2 cup water until smooth in a cup; stir into liquid in kettle.
Cook, stirring constantly, until gravy thickens and boils 1 minute; pour over meat mixture.
Garnish with watercress and serve with thick slices of crusty French bread, buttered and toasted hard rolls, or sesame-seed wafers, if you wish.