Mardi Gras, “Fat Tuesday”, is the last day of the Carnival season as it always falls the day before Ash Wednesday, the first day of Lent. And here at Bordeaux, we’re looking for a nice homestyle meal to enjoy. How about lamb from Pauillac? We found this yummy recipe on The New York Times Dining & Wine section and wanted to share with you –
Lamb Braised with White Beans and Turnips:
• 2/3 cup dried white cannellini, Tarbais or great northern beans
• 2 tablespoons extra virgin olive oil
• 3 pounds lamb shoulder in 2-inch chunks, with bone
• Salt and black pepper
• 8 medium white turnips (about 1 1/2 pounds), peeled and quartered
• 1 cup (about 2) finely chopped leeks
• 4 large cloves garlic, sliced
• Grated zest of 1 lemon
• 1 tablespoon fresh rosemary leaves, plus sprigs for garnish
• 1 1/2 cups dry white wine
• 1 1/2 cups veal or chicken stock (a bit more if reheating; see Step 5).
Directions: [4 servings]
1. Place beans in a bowl, cover with water to a depth of 2 inches and soak 8 hours or overnight.
2. Heat oil on medium-high in a 4-quart stovetop casserole or deep sauté pan. Season lamb with salt and pepper, add to pan and brown. Remove to a platter. Add turnips and brown lightly. Remove to a bowl. Reduce heat to low. Add leeks and garlic, and sauté until softened. Stir in lemon zest, rosemary and wine. Return lamb to pan, cover and simmer on low 1 hour.
3. While meat cooks, drain beans, place in a saucepan with 3 cups water, bring to a simmer, cover and cook 1 hour. Beans should be tender; if not, cook another 15 minutes.
4. After 1 hour, lamb should also be tender. Remove it, leaving all liquid in the pot. Drain beans and add to the pot. Add turnips and 1 1/2 cups stock. Season with salt and pepper. Bring to a simmer. Tuck lamb back in, cover and cook on low 30 to 45 minutes, until all is very tender.
5. Transfer to a deep platter and serve, garnished with rosemary. Or set aside, reheat (you may need a little stock) and serve.
What to pair it with? We suggest the 2008 vintage from the Médoc. How are you celebrating Fat Tuesday? Tell us what your favorite Mardi Gras meal in the comments. Cheers!
[Check out more recipes at The New York Times Dining & Wine]