Ragoût d’Agneau

Lamb in Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 3 pounds lamb stew meat
  • Chunk butter
  • 2 tablespoons peanut oil
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Method

  1. 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