- 6
Ingredients
- Flageolet Beans:
- 2 T. vegetable oil
- 3-1/2 lbs. boneless lamb shoulder, cut into l-inch cubes
- 3 garlic cloves, finely chopped
- 2 medium onions, peeled and diced
- 3 T. flour
- 1 C. dry white wine
- 2 C. beef stock
- 1 C. canned tomatoes with juice, seeded and crushed
- 1 T. chopped fresh rosemary
- 2 tsp. fresh thyme
- 1 bay leaf
- 1/2 of 8 oz. package of pearl onions
- 4 carrots, peeled and cut into 1-1/2 inch pieces (or 16 baby carrots)
- 2 large turnips, peeled and cut into l-1/2-inch pieces (or 1/2 lb. baby turnips)
- 3/4 C. peas
- 1/2 lb. young string beans, trimmed
- salt and freshly ground pepper
- For garnish: chopped chervil
- 2 1bs. beans
- 1 1/2 qt. water
- thyme
- bay leaf
Preparation
Step 1
In a large casserole, heat vegetable oil over med-high heat.
Season lamb cubes with salt and pepper, add to casserole and brown well on all sides.
Add garlic and diced onions and cook about 8 minutes or until onions are soft.
Add wine and cook for 3 minutes, scraping bottom of pan.
Add stock, tomatoes, rosemary, thyme and bay leaf. Bring to a boil then reduce heat to low; cover and cook about 1-1/2 hours.
Remove meat from casserole and place in large bowl.
Reduce sauce over high heat, about 10 minutes or until thickened.
Skim off fat and strain sauce over meat, discarding solids.
Return the meat and sauce to casserole. (The navarin can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat then continue.)
Bring small saucepan of water to a boil and boil pearl onions.
Drain and when cool enough to handle, peel them.
Add onions and carrots to the casserole and cover. Simmer for 5 minutes.
Add turnips, peas and green beans and simmer 5 more minutes or until vegetables are tender.
For beans, cooking slowly for 1 hour, reducing liquid by 1/2. Add chicken broth to enhance the flavor.