Stewed Fried Vegetables With Lamb Offal

By Saveur
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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


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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