Lamb Stew
Yield: 6 people
Equipment
- 1 Dutch Oven with lid
Materials
- 2 Tbsp vegetable oil
- 2 pounds lamb shoulder cubed into 1” pieces
- 1 yellow onion chopped
- 2 carrots peeled cut into rounds 2 celery stalks chopped
- 3 garlic cloves minced
- ¼ C tomato paste
- 2 tsp. cumin
- 2 tsp. smoked paprika
- 5 C low sodium beef stock Chicken stock may be used
- 2 C red wine Chef recommends Pinot Noir
- 1 Tbsp. Worcestershire sauce
- 2 sprigs each chopped rosemary and thyme
- 2 pounds baby potatoes washed and halved
- 2 bay leaves kosher salt and fresh cracked black pepper
- optional: chopped parsley scallions, thinly sliced radish to garnish.
Instructions
- In large Dutch oven with a lid, heat up the vegetable oil. Season the lamb cubes with salt, and pepper. Sear the lamb in small batches on all sides for a few minutes so the lamb is brown on all sides. Once browned remove lamb from pot and let rest on a plate.
- Once all the lamb is browned, sauté the onions, carrots, and celery for 5 minutes. Once vegetables are soft and aromatic add garlic and cook for 2 more minutes.
- Deglaze the pan with the red wine reduce by almost half. Add tomato paste, seasonings, beef broth, Worcestershire, herbs to the pot and bring to a simmer.
- Then add the lamb back into the pot along with the juice on the plate from the lamb resting and cover with lid. You have two options at this point you can lightly simmer on the stove for about 1 hour until lamb is tender or braise in the oven at 300f for 2 hours.
- At this point you can remove the bay leaves from the pot add the potatoes and cook for 20 to 30 more minutes until potatoes are tender.
Notes
I like to garnish with fresh chopped parsley, scallions, and very thinly sliced radishes. This is optional.