Spring Lamb Daube with Champagne and Fava Beans

4 tablespoons butter, room temperature
1 tablespoon peanut oil
2.75 lbs. lamb shoulder, boned, excess fat trimmed, meat cut into 1 inch cubes
2 quartered garlic cloves
2 cups dry Champagne
12 1.5 inch red skinned potatoes
1 14.5 oz. can beef broth
20 ozs. peeled baby turnips (about 2 bunches)
12 ozs. peeled baby carrots (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
2.5 teaspoons minced fresh tarragon

• 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 occassionally, 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.

• 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 half teaspoon tarragon.

 

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