French-Style Lamb Ragout with Vegetables
2 1/2 hrs.
2 1/2 hrs.
- 6-8 lamb shoulder or neck chops
- Salt and freshly ground pepper for seasoning
- 1/4 cup plain flour
- 1 tablespoon butter
- 2 tablespoons tomato paste
- 1/2 cup white wine (optional – or use extra stock)
- 2 cups Low-Salt Chicken Stock
- 3 fresh thyme sprigs or 1 teaspoon dried thyme
- 1 stick rosemary
- 3 bay leaves
- 4 garlic cloves, chopped
- 14 oz. can chopped tomatoes
- 1/2 pound baby carrots, peeled and topped
- 2 spring onions, cut into thirds
- 1/2 pound round green beans, trimmed
- 1 cup peas
- 3/4 pound baby potatoes, halved
- Preheat the oven to 300°.
- Season the lamb with a little salt and pepper. Place the flour in a bag with the chops and toss to coat. Heat the butter over high heat in a large ovenproof saucepan (or a regular pan then transfer to a casserole dish later). Sear the chops a few at a time to brown them on both sides. Set the chops aside.
- Add the tomato paste to the pan and cook for a few minutes on high heat. Add the wine, if using, and let it bubble up for 30 seconds. Add the stock, thyme, rosemary stick, bay leaves, garlic, and the tomatoes.
- Transfer to an ovenproof dish, cover and cook in the oven for 2 1/2 hours (or transfer to a slow cooker and cook on low for 6 to 8 hours).
- Steam the vegetables until tender. Add a little oil, salt and pepper then toss to coat.
Source: Beef + Lamb New Zealand