jmcquown wrote:
> Oh yum! I hope I can prepare this tomorrow. It might satisfy my lamb
> craving.
>
> Ingredients
> a.. 1/2 pound dried white beans
> b.. 1 tablespoon extra virgin olive oil
> c.. 1 tablespoon walnut oil
> d.. 3 pounds lamb shoulder chops or lamb shanks
> e.. 1 pound garlic sausage cut into 1/2-inch rounds
> f.. 4 onions, sliced
> g.. 1 large fennel bulb, trimmed and cut into 1-inch wide chunks
> h.. 5 cloves garlic, chopped
> i.. 4 Roma tomatoes, peeled, seeded and coarsely chopped
> j.. 2 bay leaves
> k.. 1/2 teaspoon dried thyme
> l.. 1/2 teaspoon herbs de Provence
> m.. 1/4 teaspoon nutmeg
> n.. 1 teaspoon salt
> o.. 1/2 teaspoon pepper
> p.. 2 cups dry red wine
> q.. 2 cups chicken stock
> r.. toasted bread crumbs & parsley for garnish
> PREPARATION:
>
> Rinse the beans well. Place them in a large pot of water. Bring the
> water to a boil, boil for 3 minutes, then shut off the heat, cover
> and let the beans sit for 1 hour. Drain the beans and rinse. This may
> be done the day before.
>
> Cut the lamb into large pieces, 1 to 1-1/2 inches in size. Do not
> discard the bones.
>
> In a large flameproof casserole or Dutch oven, heat the oils until
> very hot. Brown the lamb cubes and the bones, and then remove from
> the pan. Brown the sausages with the onion and fennel. Add the garlic
> to the pan towards the end, just long enough to cook through without
> browning.
>
> Return the lamb and lamb bones to the pan and add the tomatoes, bay
> leaves, thyme, herbs de Provence, nutmeg, salt, and pepper, wine and
> chicken stock. Stir in the beans. Bring to a boil, and then simmer on
> low, covered, 45 minutes. Uncover and simmer another 30 minutes, or
> until the beans are tender and the sauce thick.
>
> Garnish with toasted bread crumbs & fresh parsley
>
> Yield: 6 to 8 servings


mm .. just what i feel like today ... ( to eat, that is

--
Gold ODDY Winner, 2002