Lamb Ragout Recipe

Name: Lamb Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried great northern beans; 1 ounce dried porcini mushrooms; 4 (14 1/2 ounce) cans chicken broth; 1 tablespoon olive oil; 3 lbs blade center-cut shoulder lamb chops, boned, well trimmed, cut into 1 1/2 inch pieces; 1 1/2 cups dry white wine; 3 tablespoons finely chopped garlic; 3 medium carrots, cut on diagonal into 1/2 inch thick pieces; 3 large leeks, coarsely chopped (white and pale green parts only); 1/2 cup whipping cream; 8 ounces fully cooked smoked garlic sausage (like Kielbasa) or 8 ounces other smoked sausage, but in half lengthwise, sliced crosswise into 1/2 inch pieces (like Kielbasa); 1/2 cup chopped fresh basil

Servings: persons

1 lb dried great northern beans
1 ounce dried porcini mushrooms
4 (14 1/2 ounce) cans chicken broth
1 tablespoon olive oil
3 lbs blade center-cut shoulder lamb chops, boned, well trimmed, cut into 1 1/2 inch pieces
1 1/2 cups dry white wine
3 tablespoons finely chopped garlic
3 medium carrots, cut on diagonal into 1/2 inch thick pieces
3 large leeks, coarsely chopped (white and pale green parts only)
1/2 cup whipping cream
8 ounces fully cooked smoked garlic sausage (like Kielbasa) or 8 ounces other smoked sausage, but in half lengthwise, sliced crosswise into 1/2 inch pieces (like Kielbasa)
1/2 cup chopped fresh basil

1
Combine 1 lb beans and enough water to cover in heavy large Dutch oven.
2
Bring to boil.
3
Remove from heat, cover and let stand 1 hour.
4
Drain beans and return to Dutch oven.
5
Shake dried mushrooms in strainer to remove any sand.
6
Add mushrooms and chicken broth to beans and bring to boil.
7
Reduce heat to medium-low, cover partially and simmer 30 minutes.
8
Meanwhile, heat oil in large skillet over medium-high heat.
9
Season lamb generously with salt and pepper.
10
Working in batches, add lamb to skillet; saute until brown on all sides, about 5 minutes.
11
Using slotted spoon, transfer lamb to large bowl.
12
Add wine to skillet and bring to boil, scraping up and browned bits.
13
Add wine and lamb to beans in Dutch oven.
14
Mix in garlic.
15
Cover partially; simmer 30 minutes.
16
Uncover, add carrots and cook 20 minutes, stirring occasionally.
17
Add leeks and cream.
18
Simmer until beans and lamb are tender, stirring occasionally, about 20 minutes.
19
Add sausage.
20
Using slotted spoon, transfer solids to a large bowl.
21
Boil liquid until reduced to sauce consistency, about 10 minutes.
22
Return solids to Dutch oven; simmer until heated through.
23
Season to taste.
24
Stir in basil.

1579

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb dried great northern beans, 1 ounce dried porcini mushrooms, 4 (14 1/2 ounce) cans chicken broth, 1 tablespoon olive oil, and more.

Yes, Lamb Ragout falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions