Ragout of Lamb and Fava Beans

Name: Ragout of Lamb and Fava Beans
Yield: Serves 6-8
Ingredients: 1 ½ lb/750 g dried fava beans, cooked; 2 ½ cups/625 ml veal stock or water (more if needed); salt and pepper; 4-5 garlic cloves, chopped; 4 ½ lb/2 kg boneless breast or shoulder of lamb or mutton; 12 small or 6 medium artichoke bottoms; 3-4 tbsp chopped parsley; 1 ½ lb/750 g onions, sliced; 2 tbsp olive oil; ¾ cup/175 ml white wine; 2 large tomatoes, peeled, seeded and chopped; bouquet garni

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

The globe artichoke bottoms in this Mediterranean stew may be replaced by sliced Jerusalem artichokes or carrots. Alternatively, the stew can be made without meat and served hot as a vegetable side dish or cold as a salad.

Ingredients

4 ½ lb/2 kg boneless breast or shoulder of lamb or mutton

Main course
Vegetarian
Spicy

Method

Trim any excess fat from the meat. If using breast, cut it in sections or, if using shoulder, cut it in 2 in/5 cm chunks. Heat the oil in a heavy casserole, add the meat and brown it well on all sides over a fairly high heat.
Remove the meat from the casserole, add the onions and cook gently, stirring often, for 10 minutes or until they are soft but not brown.