Slow Cooked Pure Bread Lamb with Cannellini Beans and Garden Veggies

By caligma

From the Early Show Thoma Keller, Daniel Boulud.
Easy one-pot Meal

Ingredients

• Roux:
• 1 6 pound Lamb Shoulder, boned, rolled and tied
• 2 pounds Cannellini Beans
• 3 Quarts Quick Lamb Stock (recipe to follow)
• 1/2 ounce Butter, unsalted (1 Tablespoon)
• 1/3 cup Flour (All purpose)
• Canola Oil, as needed
• Kosher Salt, as needed
• 4 each, roma tomatoes, peeled and quartered
• 6 Each, Sweet Carrots, peeled and cut into 1/2 inch dice
• 10 Pearl onions or young Bulb onions, peeled with root end attached
• 15 Garlic Cloves, peeled and split with germ removed
• 20 small white turnips

Details

Servings 10
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

A slow cooker is needed here, 6 1/2 Quart capacity.

For the roux:
In a small pan melt the butter on low heat. Incorporate
the flour until fully combined, then place in an oven for 14 minutes at 325 degrees.

Separately, using a pan large enough to fit the lamb shoulder, cover the bottom with 1/4 inch layer Canola oil
and heat until oil shimmers. Season generously with salt and pepper. Add shoulder to pan and brown on all sides.

Seperately in a slow cooker, add dried beans and place the browned lamb on top of beans.

Bring three liters of lamb stock, chicken stock or just water to a boil. Vigorously whisk the roux and add to hot stock mixture. Add to slow cooker ..turn cooker on high for 5 hours.

After the first 3 hours are up, add all the veggies and cook for the remaining 2 hours.

Lamb Stock:
2 1/2 pound lamb bones, trimmed from shoulder and cut into 1 inch cubes.
1 cup white onions, cut in 1/2 inch cubes
1 cup sweet carrots, 1/2 inch cubes
1 cup leeks with greens, 1/2 inch cube
1 cup Roma tomatoes, `/2 inch cube
4 Tablespoons tomato paste
15 black pepper corns
8 Garlic Cloves, unpeeled
6 sprigs of thyme
2 sprigs of rosemary
2 sprigs Tarragon
2 bay leaves
Tie herbs into a bundle.
6 quarts, (24 cups) water
3 cups water for deglazing
Canola oil as needed.

Using a large pot with a wide surface area, cover the bottom with 1/4 inch layer of Canola oil and heat until oil shimmers. Ensure bones are both trim and dry and brown in the hot oil, allowing bones to brown well before moving to the next step. Deglaze with 1 cup water and continue to heat until liquid has mostly evaporated and the bones have re caramelized.

Add onion, carrots and leeks and continue to heat until browned. Add Tomatoes and aromatics and cook down to marmalade consistency. Add water and cook for 45 minutes. Skim occasionally to remove impurities. Strain through cheese cloth.