Members' Recipes Archive

November 2005
Ragout of Lamb with Provençal Rosé Wine, Tomatoes and Flageolets
Rick Stein

Ragout of Lamb with Provençal Rosé Wine, Tomatoes and Flageolets

By: Richard Stein

When I first cooked this dish in France, I was able to use fresh flageolet beans and an enormous bunch of wild thyme I had bought in Narbonne market. Fresh thyme is fine, but be careful with those flageolets. When they are dried, they need long cooking before you even start the stew.

This recipe was published in Rick Stein's French Odyssey.


225 g dried flageolet beans, soaked overnight in plenty of cold water
1 large shoulder of lamb, weighing about 2 kg
3 tablespoons olive oil
2 medium onions, chopped
5 garlic cloves, finely chopped
1 tablespoon tomato purée
500 g vine-ripened tomatoes, skinned, seeded and roughly chopped
2 tablespoons plain flour
300 ml rosé wine
600 ml chicken stock
Bouquet garni made from thyme sprigs and bay leaves
Sea salt and freshly ground black pepper

For the persillade:
2 garlic cloves
Large handful of flat-leaf parsley leaves
400 g cooked tubetti pasta tossed with a little butter, to serve


1. Drain the beans, put them into a pan and cover with plenty of fresh water. Bring to the boil, skimming off any scum as it rises to the surface, and leave to simmer until the beans are tender. This could take anywhere between 45 minutes and 1½ hours, depending on the age of your beans. Drain, cover and set aside.
2. Bone out the shoulder of lamb and trim away all the excess fat and the skin from the meat. Cut it into 5–6-cm chunks and season with salt and pepper.
3. Heat 2 tablespoons of the olive oil in a large flameproof casserole. Add half the lamb and fry over a medium-high heat until nicely browned on all sides. Lift onto a plate and repeat with the rest of the lamb.
4. Add the remaining olive oil, onions and garlic to the casserole and fry until lightly golden.
5. Add the tomato purée and tomatoes and fry for 2 minutes.
6. Stir in the flour and cook for 1–2 minutes, then return the lamb to the pan, pour over the wine and bring to the boil. Simmer rapidly until the wine has reduced by half.
7. Pour over enough stock to barely cover the meat, and add the bouquet garni, 1 teaspoon sea salt and 20 turns of black pepper. Part cover and simmer gently for 1 hour or until the lamb is tender and the sauce has reduced and thickened.
8. Add the cooked flageolet beans and simmer uncovered for a further 5–10 minutes until the beans have heated through. Adjust the seasoning if necessary.
9. For the persillade, crush the garlic cloves on a board under the blade of a large knife, add the parsley leaves and chop together finely. Sprinkle this over the ragout and serve at the table with the cooked tubetti pasta.

© Recipe copyright 2005 Rick Stein


Author: Rick Stein Email:

by Jennie Shapter
More Books