lambstew

Lamb Stew

As an adolescent traveling in Ireland I admired the sheep dotting the landscape by day and dined on lamb stew or chops by night. This routine suffered a brief interruption when my sister pointed out the disconnect. Recipe adapted from one printed in a Williams Sonoma catalog.

YOU WILL NEED:

- 2# leg of lamb
- Onion
- Shallot
- Dry white wine
- Beef base or demi glace
- Small bunches of baby carrots, baby turnip and asparagus

METHOD

In a Dutch oven or heavy bottomed pot heat 2 T olive oil over a medium flame.

Working in batches, brown:

2 # boneless leg of lamb, trimmed of all visible fat and cut into 2-inch pieces

When all the lamb is browned return to the pot and add:

½ medium yellow onion, chopped
2 shallots, chopped

Cook for a few minutes until translucent. Add:

1 T flour

Stir and cook flour for 1-2 minutes. Add:

1 cup dry white wine
1 cup water
1 T beef base or demi glace
1 small bay leaf

Bring to a boil, then reduce heat and simmer, uncovered for about 15 minutes. Add:

2 cloves garlic, smashed
Small bunch baby carrots, peeled (the ones with the greens still attached, but trim the greens down to about 1 cm)
6 baby turnips, peeled

Cover and simmer for 30 minutes. Stir, cover and allow to simmer another 30-4 minutes. Add:

Small bunch asparagus, top 4 inches only – trimmed down to 2” pieces

Simmer 5 minutes until asparagus are cooked through. Season with salt and pepper and serve.