Basic-Recipes.com - Lamb Ragout

Lamb Ragout

Lamb Ragout

4 pounds of boned shoulder of lamb, cubed
2 teaspoons of salt
1/2 cup of julienne celery root
1 carrot, sliced
1 medium onion, sliced
1/2 cup of butter
1 bay leaf
a dash of thyme
10 peppercorns
5 whole allspice
a dash of ginger
a dash of freshly ground nutmeg
2 cups of beef stock, or more
1/2 cup of butter
1/3 cup of flour
1/2 teaspoon of Worcestershire sauce
1/2 teaspoon of meat glaze
1 tablespoon of Madeira wine
1 pound of potatoes, cooked and cubed
12 carrots, cut julienne and cooked
2 medium kohlrabi, diced and cooked
1 cup of cooked green peas
8 mushrooms, sliced and sautéed in 1 tablespoon of butter

Season lamb with salt. In a 6 - 7 quart casserole, fry celery root, carrot, and onion in butter with bay leaf, thyme, peppercorns, allspice, ginger, and nutmeg. Add stock and meat. Cover and cook until meat is tender (1 1/2 - 2 hours). Remove meat. Mix the 1/3 cup of butter with flour and add to gravy, stirring until thickened. Add Worcestershire sauce, meat glaze, lemon juice and Madeira. If too thick, add more stock. Strain. Return meat and sauce to casserole and add vegetables, stirring them in gently. Serves 8