Another classic of French cuisine, ‘blanquette’ is a ragout/stew that is most commonly known in its veal version.
However, we offer here this variant made with local lamb shoulders from our farmers’ market, and the meat was still as tender as we expected.
Once all the ingredients have been added to the casserole, it is covered with stock and simmers for an hour and a half. Most French restaurants would serve rice on the side, but pasta or potatoes can be alternatives.
Blanquette d’agneau • Lamb blanquette
Course: MainCuisine: FrenchDifficulty: Medium6
servings30
minutes1
hour40
minutes2
hours10
minutesKeep the screen of your device on
Ingredients
1 kg 1 lamb shoulder, cut in cubes
1.5 l 1.5 chicken stock
500 g 500 mushrooms, quartered
1 1 medium onion, sliced
5 5 garlic cloves, sliced
1 1 leek, chopped
1 1 celery stalk, sliced in 3-cm pieces
3 3 carrots, sliced in 1-cm pieces
6 tbsp 6 butter
1 cup 1 crème fraîche
1/3 cup 1/3 flour
150 ml 150 white wine
5 5 sprigs thyme
10 g 10 parsley, chopped
Directions
- In a large pot, add the lamb shoulders, chicken stock, half of the mushrooms, onions, garlic leek, celery, carrots, wine, thyme, parsley, salt, and pepper.
- Bring to a boil, then cover and simmer for an hour and a half. Skim the surface occasionally to remove any impurities.
- A few minutes before the pot finishing simmering, melt 1/3 of the butter in a saucepan and sauté the other half of the mushrooms. Set aside.
- Pour the content of the pot through a strainer into a large clean bowl to separate the broth from the solids. Set both aside.
- Return the pot to the stove and melt the remaining 2/3 of the butter in the pot.
- Add the flour, stir, and cook for a minute.
- Whisk in the broth from step 4 and cook for another 3 minutes.
- Whisk in crème fraîche.
- Add back the solids from step 4 (lamb, vegetables, and herbs), along with the sautéed mushrooms. Simmer for 5 minutes.
- Ladle into a deep plate or bowl and garnish with some chopped parsley.
Did you make this recipe?
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You don’t include the chicken stock in initial simmering ingredients. I am assuming you forgot to include it. Am I correct?
Hi Mary,
You are correct, the chicken stock was missing in the first step. I just edited the recipe.
Thank you for bringing this up!
Maxime
It isn’t real clear that the 3 cups are of “the saved cooking broth”.
My husband nearly drained the cooking stock down sink !! Then wanted to add new stock!
I assume you mean the seasoned stock from cooking. Do you filter that stock?
Hello Mel. Sorry the instructions were not clear. I just corrected the steps!