Spoon Lamb

Name: Spoon Lamb
Total time: 11 h
Yield: 6 servings
Cuisine: french
Ingredients: 1/2 pound dried navy beans; 3 ounces dried porcini mushrooms; 2 tablespoons extra virgin olive oil; 1 boned lamb shoulder, about 4 1/2 pounds, well trimmed of fat and tied in 3 places; 2 medium onions, coarsely chopped; 2 cloves garlic, peeled and smashed; 2 tablespoons tomato paste; 4 tablespoons flour; 2 cups dry white wine; 2 carrots, cut in sticks 2 inches long; 2 celery stalks, cut in sticks 2 inches long; 3 medium zucchini, cut in sticks 2 inches long; 3 leeks, chopped; 1 white turnip, peeled and diced; 1 bouquet garni; 1 tablespoon crushed black peppercorns; 3 whole cloves; 5 cups lamb or beef broth; Salt to taste

Recipe from Antoine Bouterin

Adapted by Florence Fabricant

Total Time: 11 hours
Rating: 4(9)
Comments: Read comments

Featured in: Giving Dinner a Long, Lazy Day in the Oven

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Ingredients

Yield:6 servings

½pound dried navy beans
3ounces dried porcini mushrooms
2tablespoons extra virgin olive oil
1boned lamb shoulder, about 4½ pounds, well trimmed of fat and tied in 3 places
2medium onions, coarsely chopped
2cloves garlic, peeled and smashed
2tablespoons tomato paste
4tablespoons flour
2cups dry white wine
2carrots, cut in sticks 2 inches long
2celery stalks, cut in sticks 2 inches long
3medium zucchini, cut in sticks 2 inches long
3leeks, chopped
1white turnip, peeled and diced
1bouquet garni
1tablespoon crushed black peppercorns
3whole cloves
5cups lamb or beef broth
Salt to taste

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 set aside to soak at least 4 hours. Place mushrooms in a bowl, cover with warm water and set aside to soak at least 1 hour.
Step 2
Heat oil in a heavy 7- to 8-quart casserole. Add the lamb, and brown it on all sides. Remove it from the casserole, and remove the string.
Step 3
Preheat oven to 300 degrees.
Step 4
Add onion and garlic to the casserole and cook over medium heat until soft and starting to brown. Blend the tomato paste and flour together, and add them to casserole. Cook, stirring, a few minutes, then stir in the wine. Add the remaining ingredients. Drain the beans and mushrooms, and add them. Bring to a simmer.
Step 5
Return lamb to casserole, cover and place in oven. Cook for 7 hours.
Step 6
Serve directly from the casserole, or transfer to a serving dish and serve with tablespoons. The lamb is so soft it can be pulled apart with a spoon. If desired, serve with mashed potatoes or couscous.

Ratings

4 out of 5

9 user ratings

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Comments

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Catherine Cliff Burns1 year ago

I have made this recipe so many times since it first appeared in the NYT-- I still have a Xerox of the original clipping which I made my mother send me in London in the late 90's. It is absolutely delicious and as noted, very forgiving. And utterly satisfying on a cold late winter day-- leave out the zucchini if they seem too seasonally confusing...

Maggie7 years ago

LOVED this lamb. It was very flavorful, the bed of vegetables was delicious, the meat was tender and moist, if not quite as custardy-soft as I had expected. But this morning, I opened the fridge to find a large container of lamb stock that I bought last week. Lamb stock that I neglected to add at the end of Step 4. The answer is: Given a good heavy Dutch oven, this recipe is indestructible!

nancy7 years ago

loved this recipe, I used the broth from the mushrooms
decreased the beef broth, otherwise followed this exactly
will make again, and again.

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