![]() ![]() ![]() Remove all but 2 tablespoons fat and adjust the seasonings. Bring to a simmer, cover, and simmer slowly for 1 to 1 1/2 hours, or until fork tender. Return the lamb to the casserole along with the brown stock, salt and pepper, and stir well. Add the pureed garlic, tomato puree, thyme, and bay leaves, and cook an additional 2 to 3 minutes. Lower the heat, add the remaining onions, and saute until golden, about 3 to 5 minutes. Brown the meat, in batches, on all sides, and set aside. Pour the duck fat into a heavy, 8 quart casserole, and heat until almost smoking. Drain the beans, reserving the cooking liquid, saving the bacon, and discarding the herb bundle.Ĭut the lamb into 2 inch chunks, removing excess fat, and pat dry. Simmer, uncovered, for about 1 1/2 hours, or until beans are just tender, adding water if necessary to keep the beans covered while cooking. Place the slab of bacon, one third of the onions, and the bouquet garni bundle in the pot with the beans and bring to a simmer, skimming off any scum that rises to the surface. Remove from the heat and let the beans soak in the warm water for 1 hour. Add the beans, bring back to a boil and boil for 2 minutes. ![]() Fill a large pot with the water and bring to a boil. ![]()
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