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Busy-Day Lamb Ragout

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Anonymous (not verified)
Ingredients
  Boneless lamb shoulder 2 Pound (Lean)
  Sliced mushrooms 4 Ounce
  Salt 2 Teaspoon
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Interest: 
Everyday
Servings: 
6

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