18 Apr RAGOÛT OF ARTICHOKES AND LAMB
1 small, young shoulder of lamb, about 5 lbs, boned and cut into 21/2×13/4×1/2 inch pieces
4 tbsp all-purpose flour
4 tbsp duck fat or olive oil
2 tbsp olive oil
12 shallots, peeled
3 fresh tomatoes, peeled and coarsely chopped
bouquet garni, parsley, fennel, thyme, and bay leaves
1 cup Chablis wine
8 medium artichokes, prepared and cut into quarters
sea salt and ground pepper to taste
Preheat the oven to 375 F.
Lightly coat the pieces of lamb in the flour and season them with salt and pepper. Heat 2 tbsp of the duck fat in a large casserole, together with the olive oil, which helps to prevent it from burning. Brown the pieces of lamb, a few at the time, adding more fat if necessary. When they are richly caramelized, transfer them to a dish and brown the shallots.
Add the tomatoes, garlic, and bouquet garni and cook for few minutes, then add the Chablis wine. Return the meat to the pan, season, and bringing to simmering point.
Add the artichoke hearts to the meat using a large spoon to distribute evenly. Cover and simmer for 10 minutes, then transfer to the oven and cook until tender, about 45-60 minutes. Remove the bouquet garni.