Ragoût d’Agneau

Name: Ragoût d’Agneau (Lamb in Sauce)
Cuisine: French
Ingredients: 6 sprigs parsley; ½ cup Madeira; 2 cups white wine; 1 large branch thyme, or ¼ teaspoon; 2 bay leaves; Freshly ground pepper; 8 small potatoes; 12 mushrooms; Minced parsley; 1½ teaspoons salt; ½ teaspoon sugar; 2 tablespoons peanut oil; 2 onions, diced; 3 pounds lamb stew meat; Chunk butter; 2 tablespoons minced shallots; 2 cups chicken broth

Lamb in Sauce

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

3 pounds lamb stew meat
Chunk butter
2 tablespoons peanut oil
<

Europe
France
Champagne
Mediterranean
Gluten-free

Method

Trim lamb of fat and cut into 1-inch pieces. Brown lamb in butter and oil. Add onions and shallots. Add broth, wine, and Madeira. Bring to a boil. Remove from heat. Add parsley sprigs, bay leaves, thyme, salt, sugar, and pepper. Cover and put into a 325-degree oven. Braise 1¼ hours. Check liquids. If reduced too much, add ½