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
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