Ingredients: |
Ingredients: 32 oz canned white beans (e.g. Great Northern)
2 T extra virgin olive oil
1 lb. lamb shoulder
˝ lb duck confit, shredded
1 lb garlic sausage (You may use just two meats.)
1 lb slab bacon chopped into ˝ in cubes (Optional)
1 lg fennel bulb cut into 1 in chunks
5 cloves of garlic, chopped
4 Roma tomatoes, chopped
2 c dry red wine
2 c chicken stock
Salt and pepper to taste
Toasted bread crumbs and parsley for garnish
Bouquet garni (this is a bunch of herbs tied into a small cheesecloth bag.(Can be purchased in a 3 pack)
4 dried Bay leaves
6 sprig fresh thyme and parsley
1 sprig fresh rosemary
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Directions: |
Directions:Cut the lamb into large pieces, 1 in in size. In a large Dutch oven heat the oil until very hot. Brown the lamb and remove. Brown the bacon and remove. Brown the sausages, remove. Cool and slice. Place all the meats in a bowl.
Add fennel and onion and sauté until they wilt or carmelize but do not brown. Add garlic a cook slightly. Add chopped tomatoes and cook until they give up their liquid. Add wine and stock and bring to a boil. Add the beans and meats and bouquet garni, bring to the boil, simmer for 10 minutes and check as necessary.
But the Dutch oven uncovered in the 350 degree oven for 3 hours. Check occasionally and punch down the cap which forms, and 30 minutes before serving coat the top with a mixture of bread crumbs and parsley, removing excess fat. Serve with crusty bread and red wine. |
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