CookEat Recipe
Lamb and White Bean Ragout Faubonne
Lamb neck and white beans braised in tomato gravy with a removable aromatic bouquet, finished with chopped parsley.
Method
Steps
Step 1
Measure half a pint of dry Camellia cannellini beans. Sort and rinse them, cover generously with cold water and soak in the refrigerator at 4°C or below for at least seven hours, until rehydrated.
Step 2
Start with three pounds of raw bone-in lamb neck, weighed before boning and trimming. Have a butcher remove the bones and inedible trim, then cut the meat into one-inch-square pieces. Keep the prepared meat refrigerated at 4°C or below until cooking.
Step 3
Drain and rinse the soaked beans. Put them in a separate pot with plenty of fresh water, bring to a full rolling boil and boil vigorously for at least thirty minutes, keeping them submerged. Then cover and simmer as needed until completely tender throughout. Drain them just before adding to the ragout.
Step 4
Preheat a conventional oven to 160°C. Season the prepared lamb with one and a half teaspoons of salt and half a teaspoon of ground black pepper. Heat the two tablespoons of lard in a large, heavy hob-and-oven-safe casserole with a fitting lid. Add the lamb and fry gently for about fifteen minutes, turning until lightly browned.
Step 5
Sprinkle the two tablespoons of flour over the lamb and mix well. Stir in the quart of water and the pint of plain Pomi tomato juice.
Step 6
Add all the drained cooked beans, the peeled carrot cut into quarters and the two peeled medium onions. Put the two cleaned leeks, two celery branches, two parsley branches, chervil branch, peeled garlic clove, bay leaf, two whole cloves, thyme sprig, marjoram sprig and one small whole dried culinary mace blade into a clean food-safe muslin bouquet bag. Close it securely and add it to the casserole.
Step 7
Add the remaining half teaspoon of salt and half a teaspoon of ground white pepper. Mix gently and bring the ragout to a boil on the hob. Cover and transfer to the oven for about two hours, checking occasionally and stirring gently as needed to prevent catching, then replacing the lid. Continue covered as needed until the lamb is fork-tender and the thickest actual meat pieces and stirred stew reach at least 74°C for fifteen seconds.
Step 8
Remove the casserole from the oven. Take out the carrot quarters, onions and the entire bouquet bag. Pour the ragout into a deep serving dish, sprinkle with a little freshly chopped parsley and serve hot.
Cooked it? Rate it.
Cooked 0 times