Ingredients
- 2 lbs Spring Lamb Stew Meat (shoulder or leg meat), cut into ¾-1 inch cubes
- ½ cup All purpose flour, divided into two ¼ cup measures
- ¼ cup Butter, softened
- 3 tbsp Vegetable oil
- 2 medium Onions, large dice
- 4-5 medium Carrots, cut into ¼ inch coins
- 1 lb New potatoes, cut in quarters
- 4 cloves Garlic, minced
- 1 Bay leaf
- 3 Black peppercorns
- 4 Parsley stems
- 4 sprigs Thyme
- 5-6 cups Beef stock
- ½ cup Fruity red wine
- ¼-½ cup Parsley, minced
- 6 thick slices Crusty bread
- To Taste Salt & pepper
Spring Lamb & Vegetable Stew
Meal: Dinner
Cuisine: American
Ingredient: Lamb
Season: Spring
Contributor: Kitchen on Fire
Directions
- Using cheese cloth and butcher twine, make a sachet of the bay leaf, peppercorns, parsley stems, and thyme (or put everything in the pot loose).
- Mix together the butter & ¼ cup of the flour until well incorporated; set aside.
- Season the lamb with salt & pepper.
- Heat an Anolon Advanced 12 Inch/ 5 Quart Covered Sauté over med-high to high heat. Add the lamb and brown on all sides, stirring occasionally, for about 10 minutes. Remove from the pan with a slotted spoon.
- Reduce the heat to medium and add the onion, carrot, potato, and garlic. Cook for about 6-8 minutes, stirring often. Return the lamb to the pan along with the flour & cook, stirring, for about 2 minutes. Pour in the stock, wine & the sachet. Reduce the heat to a simmer.
- Cook, uncovered, for about 1-1 ½ hours or place in a 350°F oven with the lid cracked for 1 – 1 ½ hours stirring occasionally, until the meat is nice & tender. Remove the sachet, whisk in chunks of the butter & flour mixture. Continue to whisk for a minute or two until the stew has thickened. Season with salt & pepper, garnish with minced parsley, & serve with the crusty bread.
Equipment
- Anolon Advanced 12 Inch/ 5 Quart Covered Sauté
- Anolon Chef's knife
- Anolon Spatula
- Anolon Slotted Spoon
- Anolon Whisk
- Butcher's Twine
- Cheese Cloth
Copyright © 2005 Kitchen On Fire LLC
www.kitchenonfire.com
Recommended Product
12 Inch/ 5 Quart Covered Sauté
Extremely versatile pan - no kitchen should be without one! Used for sautéing meats and vegetables, frying chicken, pancakes, eggs, or grilling sandwiches. Deep sides give extra capacity so that you can braise, stew, deglaze, or add additional ingredients after browning for recipes such as chicken and rice or paella.
