- 1 kg Lamb (meat from the shoulder)
- 11 oz red onions
- 7 oz string beans
- 2 turnips (ca. 1 lb)
- 11 oz carrots
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 tsp freshly ground white pepper
- 1 bay leaf
- 1 small rosemary twig
- 1 Cup red wine
- 1/2 Cup water
- chervil twig
Chop the lamb into cubes. Peel the carrots and turnips, and cut them into same-sized cubes. Wash the beans and cut them into 1" slices. Peel and quarter the onion.
Salt and pepper the meat, and put it into a pan with some butter and the ground white pepper corns. Brown lightly, then add the tomato paste, and shortly afterwards, add the red wine. Simmer, covered, for 30-35 minutes.
In a separate pan, sauté the onions and 2 cloves garlic in butter; add the turnip, carrots, and beans. Add these sautéed vegetables to the pan with the meat. Cook on low heat for 25-30 minutes.
Remove the vegetables and meat, reserving the liquid in the pan. Place the vegetables and meat in soup bowls. Add the rosemary, remaining clove of minced garlic, and some butter to the reserved liquid, and cook gently for a moment. Pour the liquid over the vegetables, and garnish with chervil.