Recipe - Navarin Dagneau-Lamb Stew With Turnips

2 One half pound Lean lamb shoulder
One half cup Flour; for dusting
4 tablespoon Extra virgin olive oil
4 Cloves garlic
1 md Spanish onion; in 1/2" dice
3 Tomatoes peeled seeded;
chopped
1 bn Thyme
3 cup Veal stock
2 bn Large scallions; trimmed to
2" pieces
2 bn Baby carrots; trimmed and
scraped
2 bn Baby turnips; trimmed and
scraped
1 cup Peas; shucked

Cut lamb into 2inch to 3inch cubes. Season with salt and pepper and dust
with flour. In a Dutch oven, heat oil over medium high heat until smoking.
Add lamb pieces 4 at a time and cook until deep golden brown on all sides.
Continue until meat is finished, removing pieces to a plate. Add garlic and
onion and cook until golden brown, 8 to 10 minutes. Roll browned pieces of
lamb into flour again and add to pan. Add tomatoes, thyme and veal stock
and bring to a boil. Lower heat to simmer and cook 30 minutes. Add
scallions, carrots, turnips and cook 30 more minutes. Turn heat up slightly
and add peas. Cook 3 minutes more and serve.

Yield: 4 servings as a main course

Notes: Recipes for #ME1A14 Copyright Mario Batali 1997. All rights
reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A14

Posted to MCRecipe Digest V1 #1023 by Sue suechef@sover.net on Jan 19,
1998