Flemish-Style Lamb Ragout (Gentse Schape Hutsepot)(Hochepot De Mouton Gantois)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons unsalted butter 1 tablespoon vegetable oil 3 pounds boneless lamb shoulder, cut into 1-inch cubes, most of the fat removed
salt and freshly ground black pepper to taste 1 large onion, peeled and halved 2 whole cloves
2 carrots, peeled and cut crosswise into 4 pieces 3 small turnips, peeled and quartered 1 small celery root (celeriac), peeled and cubed
3 leeks, white and light green parts only, rinsed well and thickly sliced 1 clove garlic, crushed 4 to 5 cups beef broth, preferably homemade, or water
BOUQUET GARNI: 5 sprigs parsley, 2 sprigs fresh thyme, and 1 large bay leaf tied together with kitchen string 2 tablespoons finely minced fresh parsley, for garnish



1 Heat the butter and oil in a heavy enameled Dutch oven over medium heat until the foam subsides. Add the meat and brown lightly on all sides. Season with salt and pepper.
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 1/2 inch. Add the bouquet garni. Simmer, partially covered, over low heat until the meat is very tender and the liquid has reduced by half, 1-1/2 to 2 hours.
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 seasoning. Sprinkle with parsley and serve.

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