Lamb Ragout

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 1 lb dried great northern beans
• 1 ounce dried porcini mushrooms
• 4 (14 1/2 ounce) cans chicken broth
• 1 tablespoon olive oil
• 3 lbs blade center-cut shoulder lamb chops, boned, well trimmed, cut into 1 1/2 inch pieces
• 1 1/2 cups dry white
• 3 tablespoons finely chopped garlic
• 3 medium carrots, cut on diagonal into 1/2 inch thick pieces
• 3 large leeks, coarsely chopped (white and pale green parts only)
• 1/2 cup whipping cream
• 8 ounces fully cooked smoked garlic sausage (like kielbasa) or 8 ounces other smoked sausage, but in half lengthwise, sliced crosswise into 1/2 inch pieces (like kielbasa)
• 1/2 cup chopped fresh basil

Recipe

• 1 combine 1 lb beans and enough water to cover in heavy large dutch oven.
• 2 bring to boil.
• 3 remove from heat, cover and let stand 1 hour.
• 4 drain beans and return to dutch oven.
• 5 shake dried mushrooms in strainer to remove any sand.
• 6 add mushrooms and chicken broth to beans and bring to boil.
• 7 reduce heat to medium-low, cover partially and simmer 30 minutes.
• 8 meanwhile, heat oil in large skillet over medium-high heat.
• 9 season lamb generously with salt and pepper.
• 10 working in batches, add lamb to skillet; saute until brown on all sides, about 5 minutes.
• 11 using slotted spoon, transfer lamb to large bowl.
• 12 add to skillet and bring to boil, scraping up and browned bits.
• 13 add and lamb to beans in dutch oven.
• 14 mix in garlic.
• 15 cover partially; simmer 30 minutes.
• 16 uncover, add carrots and cook 20 minutes, stirring occasionally.
• 17 add leeks and cream.
• 18 simmer until beans and lamb are tender, stirring occasionally, about 20 minutes.
• 19 add sausage.
• 20 using slotted spoon, transfer solids to a large bowl.
• 21 boil liquid until reduced to sauce consistency, about 10 minutes.
• 22 return solids to dutch oven; simmer until heated through.
• 23 season to taste.
• 24 stir in basil.