Basque Chard, Lamb, Bean Stew
Grrrrrgh!
Course : Stews
From: HungryMonster.com
Serves: 6 - 8
 

Ingredients:

1 1/2 Cups white beans -- soaked overnight
3 tablespoons olive oil
2 Pounds lean boneless lamb -- cut into 1-1/2 inch cubes
1 piece lamb shank or lamb bones rolled in 3 tablespoons seasoned flour
4 cloves garlic
2 Large onions -- finely chopped
6 medium carrots -- sliced 1/2-inch thick
2 Stalks celery -- chopped
4 Cups chicken stock
1 piece bay leaf
1/4 Cup chopped fresh parsley
1 1/2 tablespoons chopped fresh thyme
2 Teaspoons chopped fresh oregano
1 Teaspoon chopped fresh sage
1 Pound bunch chard cut into 1/2 inch-strips -- stems chopped fine
1 Teaspoon Salt and freshly ground pepper
---GARNISH---
1 Teaspoon Grated Parmesan or Asiago cheese
1 Teaspoon olive oil to drizzle
 

Preparation:

A wonderfully hearty, but not too rich dish that shows off the traditional ingredient combinations of Basque cooking. Soak beans overnight in water to cover by 3 inches. In a large Dutch oven or stock pot, heat 1 tablespoon olive oil until very hot, add lamb cubes and shank or bones that have been rolled in seasoned flour and brown on all sides and remove. Add the rest of the oil and heat, then add garlic and onions and saute over low heat, stirring occasionally, for 8 to 10 minutes. Add carrots, celery, drained beans, chicken stock, bay leaf, and reserved lamb. Bring to a boil, then reduce heat and simmer covered for about 1 hour or until beans and lamb are almost tender. Remove bay leaf and any large bones; skim off excess fat. Add parsley, thyme, oregano, and sage. Mix in chard and cook for an additional 15 minutes. Taste again for seasoning, adding salt and pepper to taste. Serve in soup bowls and garnish with Parmesan cheese and a drizzle of olive oil.

 

Nutritional Information:

1766 Calories (kcal); 45g Total Fat; (22% calories from fat); 83g Protein; 258g Carbohydrate; 0mg Cholesterol; 8876mg Sodium