Entree: France – Brittany – Ragoût d'Agneau (Slow-braised lamb stew with root vegetables and Breton-style cider aroma)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1½-inch pieces
- 3 tbsp (45 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 4 oz (115 g) lardons or diced bacon
- 1 large leek, white and light green parts only, sliced (about 6 oz / 170 g)
- 2 medium onions, sliced (about 10 oz / 285 g)
- 3 cloves garlic, minced
- 3 medium carrots, peeled and cut into 1-inch pieces (about 10 oz / 285 g)
- 8 oz (225 g) small potatoes or turnips, halved if large
- 8 small pearl onions, peeled (optional) (about 4 oz / 115 g)
- 2 tbsp (30 ml) all-purpose flour
- 1 cup (240 ml) dry Breton cider
- 1½ cups (360 ml) lamb or low-sodium chicken stock
- 1 tbsp (15 ml) tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tsp (5 g) kosher salt, plus more to taste
- ½ tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

1. Pat the lamb pieces dry, toss with the flour and a pinch of salt and pepper to lightly coat.
2. In a large heavy-bottomed Dutch oven over medium-high heat, melt 1 tbsp (15 ml) butter with 1 tbsp (15 ml) olive oil. Add the lardons and cook until browned and fat is rendered, about 3–4 minutes. Remove lardons with a slotted spoon and set aside.
3. Add lamb in batches to the hot fat and brown on all sides, about 4–5 minutes per batch. Transfer browned lamb to a plate.
4. Reduce heat to medium, add remaining 2 tbsp (30 ml) butter. Sauté the sliced onions and leeks until soft and translucent, about 6 minutes. Add garlic and cook 1 minute more.
5. Return the lardons and lamb to the pot. Stir in the carrots, potatoes (or turnips), pearl onions if using, and tomato paste. Pour in the cider and use a wooden spoon to scrape up any brown bits from the bottom of the pot.
6. Add the stock, thyme, and bay leaves. Bring to a gentle simmer, then cover and reduce heat to low. Braise gently until lamb is very tender, about 1½ to 2 hours.
7. Uncover for the last 15 minutes to allow the sauce to thicken slightly. Adjust seasoning with salt and pepper.
8. Remove thyme sprigs and bay leaves. Sprinkle with chopped parsley and serve hot with crusty bread or buttered potatoes.