Stewed Fried Vegetables with Lamb Offal | Saveur

Name: Stewed Fried Vegetables with Lamb Offal | Saveur
Ingredients: 1 ⁄ 4 cup extra-virgin olive oil; 1 white onion, peeled and chopped; 2 cloves garlic, peeled and minced; 1 ⁄ 2 cup white wine; 4 cups juice drained from 5 28-oz. cans diced tomatoes; 4 cups rich lamb stock; 2 bay leaves; Salt; 6 stalks swiss chard, trimmed; 6 oz. string beans, trimmed; 3 carrots, peeled and trimmed; 1 1 ⁄ 2 bunches white asparagus, trimmed and peeled; 8 baby artichokes, tougher outer leaves discarded, top 1" trimmed, base and stem peeled; Olive oil; 4 cups flour; 6 eggs, beaten; 2 whole lamb brains, soaked, blanched and halved; 6 oz. lamb sweetbreads, soaked, blanched, and cut into thirds

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This recipe, for the traditional Riojana vegetable stew, has been enriched with lamb stock and lamb brains and sweetbreads.

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Ingredients

1⁄4 cup extra-virgin olive oil
1 white onion, peeled and chopped
2 cloves garlic, peeled and minced
1⁄2 cup white wine
4 cups juice drained from 5 28-oz. cans diced tomatoes
4 cups rich lamb stock
2 bay leaves
Salt
6 stalks swiss chard, trimmed
6 oz. string beans, trimmed
3 carrots, peeled and trimmed
1 1⁄2 bunches white asparagus, trimmed and peeled
8 baby artichokes, tougher outer leaves discarded, top 1" trimmed, base and stem peeled
Olive oil
4 cups flour
6 eggs, beaten
2 whole lamb brains, soaked, blanched and halved
6 oz. lamb sweetbreads, soaked, blanched, and cut into thirds