Turnips And Mushrooms
|Boneless leg of lamb||4 Pound, cut into 2-inch pieces|
|Salt||1 1⁄2 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Olive oil||3 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), chopped|
|Chianti/Other dry red wine||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Carrots||6 Small, peeled|
|White turnips||12 Medium, peeled and cut in half|
|Whole mushrooms||1 Pound (Fresh Ones)|
|Dried thyme||1 Teaspoon|
1. Trim excess fat from lamb. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Dust lightly with flour; shake off excess.
2. In a nonreactive Dutch oven, heat 1 1/2 tablespoons olive oil over medium-high heat. Add lamb and cook, turning frequently, 6 minutes, or until browned on all sides. Add onion and garlic and cook 2 to 3 minutes, or until onion is softened. Add Chianti, water, and bay leaves. Bring to a boil, reduce heat to medium-low, cover, and cook 35 minutes. Add carrots and turnips and cook covered 15 minutes, or until vegetables are tender.
3. Meanwhile, in a large frying pan, heat remaining 1 1/2 tablespoons olive oil over medium heat. Add mushrooms and cook, stirring, 5 minutes, or until lightly browned. Season with thyme and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to stew and simmer 5 minutes.