Lamb stew with root vegetables Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1/2 cup all-purpose flour Salt and freshly ground pepper 4 pounds boneless lamb shoulder or top round, cut into 2-inch cubes 1/2 cup olive oil 2 cups dry red wine 2 tablespoons sherry vinegar 4 cups chicken stock 2 tablespoons chopped tarragon 1 pound baby carrots, peeled 1 pound baby parsnips, peeled 1 pound small fingerling potatoes 1/2 pound baby turnips, halved 8 baby fennel bulbs, trimmed, fronds reserved and chopped 1 large shallot, minced 2 tablespoons minced parsley
|
|
Directions: |
Directions:Step 1 Preheat the oven to 350°. Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 4 batches, tossing to coat thoroughly.
Step 2 In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-fourth of the lamb cubes and cook over moderately high heat until browned, about 6 minutes; transfer to a plate. Brown the remaining floured lamb in 3 batches, adding 2 tablespoons of oil to the pot per batch. Reduce the heat if the casserole bottom darkens too much.
Step 3 Return all of the lamb to the casserole. Add the wine and vinegar and bring to a boil. Add the stock and tarragon and return to a boil. Season with salt and pepper. Cover the casserole and braise the stew in the oven for about 1 hour, or until the meat is nearly tender.
Step 4 Add the carrots, parsnips, potatoes, turnips, fennel and shallot to the lamb stew. Season with salt and pepper and bring to a boil, stirring to distribute the vegetables. Cover the casserole, return it to the oven and cook until the meat and vegetables are tender, about 1 hour longer. Season with salt and pepper. Stir in the parsley and fennel fronds and serve the stew in deep bowls. |
|
Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:3 hours |
|