Flemish Style Lamb Ragout
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
5
Low
Nutrition per serving
Calories676.5 kcal (34%)
Total Fat49.8 g (71%)
Carbs13.4 g (5%)
Sugars4.3 g (5%)
Protein42.6 g (85%)
Sodium939.4 mg (47%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 tablespoonsunsalted butter
1 tablespoonvegetable oil
3 lbsboneless lamb shoulder
cut into 1” cubes, most of the fat removed
salt
to taste
freshly ground black pepper
to taste
1onion
large, peeled and halved
2whole cloves
2carrots
peeled and cut crosswise into 4 pieces
3turnips
small, peeled and quartered
1celery root
small, peeled and cubed
3leeks
white and light green parts only, peeled and thickly sliced
1clove garlic
crushed
4 cupsbeef broth
Parsley
for bouquet garni
Thyme
for bouquet garni
Bay leaf
for bouquet garni
2 tablespoonsfresh parsley
finely minced, for garnish
Instructions
Step 1
1. Heat the butter and oil in a heavy cos Dutch oven over medium heat until the subsides. Add the meat and brown lih all sides. Season with salt and pepper
Step 2
2. Stud the onion with the cloves, and add it, along with the other vegetables, to the pot.
Pour in enough beef broth to cover the meat and vegetables by ½ inch. Add the bouquet garni. Simmer, partially covered, over low heat until the meat is very tender and the lig-uid has reduced by half, 1½ to 2 hours.
Step 3
3. Discard the bouquet garni. With a large spoon skim, off most of the fat from the surface of the stew. Taste and adjust the season-ing. Sprinkle with parsley and serve.
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