Lamb Ragout - cooking recipe

Ingredients

1 lb dried great northern beans
1 ounce dried porcini mushrooms
4 (14 1/2 ounce) cans chicken broth
1 tablespoon olive oil
3 lbs blade center-cut shoulder lamb chops, boned, well trimmed, cut into 1 1/2 inch pieces
1 1/2 cups dry white wine
3 tablespoons finely chopped garlic
3 medium carrots, cut on diagonal into 1/2 inch thick pieces
3 large leeks, coarsely chopped (white and pale green parts only)
1/2 cup whipping cream
8 ounces fully cooked smoked garlic sausage (like Kielbasa) or 8 ounces other smoked sausage, but in half lengthwise, sliced crosswise into 1/2 inch pieces (like Kielbasa)
1/2 cup chopped fresh basil

Preparation

Combine 1 lb beans and enough water to cover in heavy large Dutch oven.
Bring to boil.
Remove from heat, cover and let stand 1 hour.
Drain beans and return to Dutch oven.
Shake dried mushrooms in strainer to remove any sand.
Add mushrooms and chicken broth to beans and bring to boil.
Reduce heat to medium-low, cover partially and simmer 30 minutes.
Meanwhile, heat oil in large skillet over medium-high heat.
Season lamb generously with salt and pepper.
Working in batches, add lamb to skillet; saute until brown on all sides, about 5 minutes.
Using slotted spoon, transfer lamb to large bowl.
Add wine to skillet and bring to boil, scraping up and browned bits.
Add wine and lamb to beans in Dutch oven.
Mix in garlic.
Cover partially; simmer 30 minutes.
Uncover, add carrots and cook 20 minutes, stirring occasionally.
Add leeks and cream.
Simmer until beans and lamb are tender, stirring occasionally, about 20 minutes.
Add sausage.
Using slotted spoon, transfer solids to a large bowl.
Boil liquid until reduced to sauce consistency, about 10 minutes.
Return solids to Dutch oven; simmer until heated through.
Season to taste.
Stir in basil.