This being my first lamb stew, (can that be right?), I am approaching it from a perspective of beef bourguignon and braised lamb shank which I've done many times in the past.
3 lbs boneless lamb shoulder, cut into 2" x 2" pieces
flour
salt and pepper
3 tbsp of vegetable or olive oil
1 medium onion, roughly chopped
4 shallots, sliced
2 tbsp chopped fresh rosemary
1 tbsp tomato paste
3 cups red wine
2 1/2 cups beef broth
2 bay leaves
Dry lamb on paper towels. Salt and pepper and coat with flour shaking off any excess. Heat 3 tbsp of oil in a large dutch oven or braising pot. Brown lamb in batches, don't over crowd the pan. Add more oil if necessary. Remove and set aside browned lamb as you work.
When all lamb has been browned, remove all but 1 tbsp of oil and add in the onions and shallots. Saute until softened. Add in the rosemary and tomato paste. Stir to combine.
Deglaze the pan with half the wine. Make sure you scrape up all the browned bits from the bottom of the pan. Add remaining wine, beef broth and bay leaves. Bring to a boil. Remove any foam that accumulates at the top, then add the lamb along with any accumulated juices.
Cover and simmer over low heat for about 2 hours, stirring periodically. To thicken the sauce, uncover and let boil rapidly for about 10-15 minutes.
Lamb shoulder was definitely the right cut to use. Even the girls loved it, and they are not big fans of lamb. Serve with a crusty loaf of bread to soak up the fabulous sauce. Mmmm... good!
Oh, and happy to report, no adverse side effects from last night's duck!
When all lamb has been browned, remove all but 1 tbsp of oil and add in the onions and shallots. Saute until softened. Add in the rosemary and tomato paste. Stir to combine.
Deglaze the pan with half the wine. Make sure you scrape up all the browned bits from the bottom of the pan. Add remaining wine, beef broth and bay leaves. Bring to a boil. Remove any foam that accumulates at the top, then add the lamb along with any accumulated juices.
Cover and simmer over low heat for about 2 hours, stirring periodically. To thicken the sauce, uncover and let boil rapidly for about 10-15 minutes.
Lamb shoulder was definitely the right cut to use. Even the girls loved it, and they are not big fans of lamb. Serve with a crusty loaf of bread to soak up the fabulous sauce. Mmmm... good!
Oh, and happy to report, no adverse side effects from last night's duck!
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