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.


    • 2# leg of lamb

    • Onion

    • Shallot

    • Dry white wine

    • Beef base or demi glace

    • Small bunches of baby carrots, baby turnip and asparagus


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.

copyright 2008-2014 Katie Fairbank