German cuisine · Meat & Kebab

Lamb Ragout with Beans

Lamb shoulder slowly braised and cooked down with green beans and savory into a creamy ragout.

Ingredients · for 4 servings

• 800 g lamb shoulder (cubed)
• 400 g green beans
• 2 onions
• 3 cloves garlic
• 2 carrots
• 2 tbsp tomato paste
• 150 ml white wine
• 500 ml rich beef stock
• 2 sprigs savory
• 1 bay leaf
• 3 tbsp clarified butter
• Salt, pepper

Instructions

1. Pat the lamb cubes dry and season with salt, finely dice the onions and garlic, slice the carrots and trim and halve the beans.
2. Heat the clarified butter strongly in a heavy pot and brown the meat in batches for 6–8 min. all over – not too much at once, or it releases water.
3. Add the onions, garlic and carrots, sauté for 5 min., stir in the tomato paste and roast darkly for 1 min. until it smells sweet.
4. Deglaze with the white wine, scraping up the browned bits, pour in the stock and braise covered with the bay leaf and one sprig of savory over low heat for 60 min.
5. Add the beans and cook uncovered for another 20–25 min. until tender and the sauce has thickened to a glossy finish.
6. Remove the bay leaf, season to taste with salt and pepper, sprinkle with the second, finely chopped sprig of savory and serve hot with boiled potatoes or bread.