Lamb Braised With White Beans and Turnips

Name: Lamb Braised With White Beans and Turnips
Total time: 2 h 15 min
Yield: 4 servings
Ingredients: 2/3 cup dried white cannellini, Tarbais or great northern beans; 2 tablespoons extra virgin olive oil; 3 pounds lamb shoulder in 2-inch chunks, with bone; Salt and black pepper; 8 medium white turnips (about 1 1/2 pounds), peeled and quartered; 1 cup (about 2) finely chopped leeks; 4 large cloves garlic, sliced; Grated zest of 1 lemon; 1 tablespoon fresh rosemary leaves, plus sprigs for garnish; 1 1/2 cups dry white wine; 1 1/2 cups veal or chicken stock (a bit more if reheating; see Step 5)

By Florence Fabricant

Total Time: 2 hours 15 minutes
Rating: 4(94)
Comments: Read comments

Bordeaux is more distinctive for wines than food, though its vinously sauced dishes are famous, as is its lamb from Pauillac. Indeed, while tasting, it struck me that succulent lamb, with slightly gamy fat, would best unpin the tight embrace of the 2008 vintage from the Médoc. I braised chunks of lamb shoulder in wine, gave the dish an edge with lemon zest and white turnips, and added buttery white beans, a classic partner for lamb. If you like canned beans, rinse and drain them, and add in place of the cooked beans, with the turnips, during final simmering.

Featured in: Wines of The Times: Ready or Not, 2008 Médocs

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Ingredients

Yield:4 servings

⅔cup dried white cannellini, Tarbais or great northern beans
2tablespoons extra virgin olive oil
3pounds lamb shoulder in 2-inch chunks, with bone
Salt and black pepper
8medium white turnips (about 1½ pounds), peeled and quartered
1cup (about 2) finely chopped leeks
4large cloves garlic, sliced
Grated zest of 1 lemon
1tablespoon fresh rosemary leaves, plus sprigs for garnish
1½cups dry white wine
1½cups veal or chicken stock (a bit more if reheating; see Step 5)

Ingredient Substitution Guide

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Preparation

Step 1
Place beans in a bowl, cover with water to a depth of 2 inches and soak 8 hours or overnight.
Step 2
Heat oil on medium-high in a 4-quart stovetop casserole or deep sauté pan. Season lamb with salt and pepper, add to pan and brown. Remove to a platter. Add turnips and brown lightly. Remove to a bowl. Reduce heat to low. Add leeks and garlic, and sauté until softened. Stir in lemon zest, rosemary and wine. Return lamb to pan, cover and simmer on low 1 hour.
Step 3
While meat cooks, drain beans, place in a saucepan with 3 cups water, bring to a simmer, cover and cook 1 hour. Beans should be tender; if not, cook another 15 minutes.
Step 4
After 1 hour, lamb should also be tender. Remove it, leaving all liquid in the pot. Drain beans and add to the pot. Add turnips and 1.5 cups stock. Season with salt and pepper. Bring to a simmer. Tuck lamb back in, cover and cook on low 30 to 45 minutes, until all is very tender.
Step 5
Transfer to a deep platter and serve, garnished with rosemary. Or set aside, reheat (you may need a little stock) and serve.

Ratings

4 out of 5

94 user ratings

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Comments

EOS7 years ago

Made this over the very cold weekend -- it took some prep time but was absolutely delicious and hearty. Family loved it. I added some lemon juice in addition to the zest and a threw in a few more cloves of garlic. Nice alternative to beef stew, and a great use for all the turnips I got in my CSA box!

SuzanLaw7 years ago

This was fabulous--marvelous blend of flavors! My vegetable finicky husband, who turned up his nose at the thought of eating turnips, wiped his bowl clean with some French bread. I soaked the beans longer than was required & did not need to add any broth when reheating. I used boneless shoulder (2 pounds rather than 3). I trimmed fat from the meat before cooking it. I drained the sauce from the solids and refrigerated it so I could "lift" off the solidified fat.

Cookie6 years ago

This is delicious. We were serving it the day we cooked it, so I wasn’t able to refrigerate and defat it, but I did pour out the fat after browning the meat. Browned turnips, as in this recipe, have a whole different and milder flavor. Used canned, rinsed cannelli beans, 28 oz. could have used another 15 oz can. Know that, if you’re serving this to guests, they should be the eating-with-your fingers kind of friends. There’s no other way to eat around the bone.

Virginia Wise1 year ago

Used potatoes because I did not have turnips, but would like to try this with parsnips. Added carrots because I thought it needed color. Lemon and rosemary really make this dish. Great on a cold November night.

Daniel E1 year ago

This was better than expected, I didn’t cut my Shoulder up. Used a 4 pounder. Put it in the over for about 3 hours with top on then 45 min with top off at 410. Ended very very very well. Thanks for the recipe

AFierro2 years ago

I made a bastardized version as I only had two sweet beautiful lamb cuts from the boucherie. Wow! The flavors should be played with—lamb, turnips, leeks, lemon, rosemary—over and over again.

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