It’s feeling more and more like fall, and so I will probably be posting more and more recipes. One of my favorite meats is lamb. I used to hate it as a kid, but now I really can’t get enough of it. It has this slight game-y taste that beef lacks, and yet it is still a dark meat with a lot of versatility–you can roast it, kabob it, or…put it in stew. This recipe is altered from an episode of “Giada at Home.” The stew is comfort food, but definitely a once-a-year food. Oh, and for those on a budget, definitely take a look at this recipe–the last time I made this was for a party with 12+ people…give everyone a coffee cup and a spoon, and make two loaves of garlic bread and you’re golden.
- 1/4 cup olive oil
- 3 pounds leg of lamb, trimmed of fat and cubed
- 2 tablespoons all purpose flour
- 3 cloves garlic, chopped
- 1.5 cups (minimum) dry red wine
- 3.5 cups beef broth
- 1 (15 ounce) can diced tomatoes, with juice
- 1 tablespoon tomato paste
- 12 pearl onions (or the onion equivalent thereof)
- 4 medium sized Yukon gold potatoes, cubed
- 2 handfuls of baby carrots (or the carrot equivalent), chopped coarsely
- Salt and pepper
- Heat the oil in a heavy large pot. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in two batches, add the lamb to the pot and cook until brown, around 10 minutes.
- Using a slotted spoon, transfer the lamb to a bowl. Pour off excess oil.
- Add the garlic to the same pot as before and saute over medium heat until tender and fragrant.
- Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot.
- Return the lamb.
- Stir in the broth, tomatoes with juice, and tomato paste. Cover partially and simmer over medium-low heat until the lamb is tender.
- Meanwhile, cook the onions in a medium saucepan of boiling water. Drain and cool. Peel the onions and cut off the root ends.
- Add the onions, potatoes, and carrots to the stew. Simmer until veggies and lamb are tender.
- Season with salt and pepper, and serve.