Lamb Stew With Spring Vegetables


3 tablespoons Vegetable oil
2 pounds Boneless lamb shoulder
Black pepper, freshly ground
1 Onion coarsely chopped
1 Carrot sliced
3 tablespoons Flour
4 cups Beef stock or canned broth
1 cup Drained and chopped canned tomatoes
1/2 cup Dry white wine
2 Garlic cloves minced
1 teaspoon Dried rosemary crumbled
1 teaspoon Dried thyme crumbled
1/2 pound Small white onions
1/2 pound Baby carrots peeled and trimmed
1/2 pound Very small new potatoes scrubbed
1 cup Peas


Cut the lamb into 2-inch pieces and pat dry. In a casserole over medium-high heat, warm the vegetable oil until hot. Add the lamb and salt and pepper and brown it on all sides. Transfer the lamb to a platter.
Add the chopped onion and carrot to the casserole and cook over medium heat, stirring occasionally, for 3 minutes. Add the flour and cook, stirring, for 2 minutes. Add the stock, tomatoes, wine, garlic, rosemary, thyme, and bay leaf, and bring to a boil.
Return the lamb to the casserole, cover, and simmer for 1 to 1 1/2 hours, or until it is tender.
Using a fork, remove the lamb pieces to another casserole. Skim the fat from the surface of the cooking liquid and reduce the liquid over high heat until slightly thickened. Strain the thickened liquid over the lamb. Bring the mixture to a boil and add the onions. Simmer, covered, for 5 minutes. Add the carrots and potatoes, and simmer for 5 minutes. Add the peas and simmer for 5 minutes longer, or until the vegetables are tender.
This recipe serves 4 to 6.




4.0 servings


Wednesday, December 16, 2009 - 11:41pm



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