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Spring Lamb Daube with Champagne and Fava Beans

Ingredients

4 tablespoons butter, room temperature	1 tablespoon peanut oil	2-3/4 pounds lamb shoulder, boned, excess fat frimmed, meat cut into 1-inch cubes
2 garlic cloves, quartered	2 cups dry Champagne	12 1-1/2-inch red-skinned potatoes
1 14-1/2 ounce can beef broth	20 ounces baby turnips, peeled (about 2 bunches)	12 ounces baby carrots, peeled (about 2 bunches)
3 cups shelled fresh fava beans or frozen lima beans	2 tablespoons all purpose flour	2 cups freshly shelled peas or frozen peas
2-1/2 teaspoons minced fresh tarragon

1

Melt 2 tablespoons butter with peanut oil in heavy large pot over high heat. Sprinkle lamb with salt and pepper. Add lamb and garlic to pot and cook until meat browns, turning frequently, about 5 minutes. Add Champagne and bring mixture to boil. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 hour. Add potatoes and beef broth and simmer 30 minutes. Add turnips and carrots and simmer 15 minutes. Add beans and simmer 15 minutes.

2

Mix remaining 2 tablespoons butter and flour in small bowl. Whisk butter mixture into stew. Increase heat and boil 3 minutes. Add peas and boil 2 minutes longer. Mix in 2 teaspoons tarragon. Transfer stew to serving bowl. Sprinkle with remaining 1/2 teaspoon tarragon.

Servings: 8