Lamb Stew

Servings: 6

 

 

Ingredients:

 

 

6 slices of bacon, cut in 1” pieces

 

3 pounds lamb shoulder, trimmed of fat and sinew, and cut into 1½-inch cubes

 

3/4 teaspoon salt

 

1 teaspoon freshly ground black pepper

 

3 tablespoons grapeseed oil, divided

 

6 ½ cups roughly chopped sweet onion

 

2 Tablespoons unsalted butter

 

¼ cup flour

 

1 cup Porter beer

 

5 cups chicken stock

 

3 cloves garlic, peeled and crushed

 

1 bay leaf

 

9 1” long sprigs of rosemary

 

1½ cups ½” long celery pieces

 

2 cups of 1”peeled, and cut into 1” long matchsticks, carrots

 

7½ cups of ½” triangular (cut the potato into 1/2 ” thick slabs and cut the slabs into bite-size wedges) boiling potatoes pieces

 

2 cups green beans cut, on the diagonal, into 1” pieces

 

1½ cups shelled green peas

 

¾ cups corn niblets 

 

 

Alternative: Omit boiling potatoes and serve over mashed potatoes.

 

 

Garnishes:

 

Bacon pieces

 

Snipped chives

 

Snipped parsley

 

 

 

Process:

 

Place the lamb in a bowl. Add enough whole milk to cover. Place in the icebox overnight. This helps to remove the “gamey” flavor of the meat.

 

Discard milk.

 

Rinse and pat the lamb dry. Allow to rest on the counter for half an hour to come up to room temperature.

 

Heat a large cast iron skillet over medium-high heat.

 

When hot, fry the bacon pieces to tender crisp.

 

Drain and reserve bacon. Discard fat or use in place of oil to sauté onions.

 

Add enough oil to coat the bottom of the skillet when swirled. When the oil shimmers, add a single layer of lamb.

 

Brown the lamb until it develops a slight crust on each side, turning with tongs.

 

Place the browned meat to large bowl and reserve. Repeat until all of the lamb is browned, adding oil only as necessary.

 

Warm the beer and chicken stock in a small saucepan. Reserve.

 

Add the onions to the skillet. Sprinkle with salt. Sauté until the onions are soft and transparent.

 

Reserve onions with the meat.

 

Drain the oil from the pan, if any. Measure and add enough butter to make 4 tablespoons.

 

Melt butter in the skillet.

 

Place flour in a fine mesh strainer over the top of the skillet. Tap the strainer and evenly distribute the flour over the butter.

 

Whisk to combine and allow the flour to cook for two minutes, whisking constantly.

 

Slowly add the warmed beer and chicken stock to the skillet, whisking continuously until the liquid begins to thicken and the fond at the bottom of the skillet is loosened. This is a very thin gravy.

 

Add the lamb and any juices in the bowl back into the skillet. Gently stir to combine.

 

Add the bay leaf, rosemary sprigs, garlic, and pepper to the skillet.

 

Bring the mixture to a simmer.

 

Cover the skillet with a lid and simmer for one hour and a half.

 

Add the carrots, celery, and potatoes to the skillet. Cover and simmer until the vegetables are fork tender and the meat is very tender, approximately 40-50 minutes. The time will vary with the size of the vegetables.

 

Stir occasionally to be certain the vegetables do not stick to the bottom.

 

Remove the bay leaf and rosemary sprigs, and taste. If necessary add salt and/or pepper.

 

Reserve skillet on a hot pad and allow to cool.

 

Place in the ice box overnight or up to 2 days.

 

Just before serving:

 

• Reheat the stew over medium heat until it simmer

 

• Steam the peas for 12-15 minutes

 

• After six minutes, add the green beans and corn

 

• At the end of the time, test the vegetables for doneness

 

 

When done, add the vegetables to the stew. Stir gently to combine.

 

Plate or place in a serving dish. Garnish with crumbled reserved bacon, parsley, and/or chives.

 

Serve.