Carbonade de Mouton

Recipe by Ron Glanville for

In Good Taste Cooking School

Serves 8 to 10

10 oz. of bacon cut into lardoons

8 TB olive oil

2 lbs onion chopped

4 lb Lamb cut into cubes

Salt to taste

10 ounces of white beans, soaked over night

4 Tablespoons flour

4 cups of white wine

1-cup tomato puree

2 teaspoons fresh thyme leaves

2 teaspoons Herbs de Provence

6 oz of Kalamata olives, previously rinsed in clear water several times, to diminish saltiness

Ground pepper to taste.

In a large casserole, add 4 Tablespoons of olive oil, add the bacon and render until slightly brown. Remove the bacon with a slotted spoon and reserve, and add the onions to the casserole and cook until they begin to color. Remove onions with a slotted spoon and reserve with the bacon. Add the lamb to the casserole and brown on all sides, salting them as you go. Sprinkle the flour over the lamb, and continue to cook until the flour begins to brown. Return the onion and bacon to the pan and deglaze with the wine, add the tomato sauce, the white beans, and herbs. Bring to a boil then reduce the heat to a simmer, cover and cook until the lamb is tender 2 1/2 hour, or put pan in a 325°F oven for 2 – 3 hours. Add the olives for the last hour of cooking.

With a slotted spoon remove all the meat and olives to a dish, reduce the liquid to sauce consistency, and adjust seasoning with salt and pepper. Pour the sauce over the lamb.

Serves 8 to 10

Recipe by Ron Glanville
For In Good Taste Cooking School