by MrsWheelbarrow
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my 68 recipes »
Photo by Nicole Franzen
A&M's Testing Notes:
Expand CollapseMrsWheelbarrow's Notes:
Expand3+ tablespoons olive oil Ask a question about this ingredient
2 pounds lamb, cut into 2" cubes, preferably from the shoulder Ask a question about this ingredient
1/4 cup flour Ask a question about this ingredient
4 tablespoons butter Ask a question about this ingredient
18 pearl onions, peeled (or use frozen) Ask a question about this ingredient
2 tablespoons turbinado sugar Ask a question about this ingredient
4 medium carrots, cut in 1" dice Ask a question about this ingredient
2 celery stalks, cut in 1" dice Ask a question about this ingredient
6 stalks thyme Ask a question about this ingredient
2 stalks rosemary Ask a question about this ingredient
10 stalks flat leaf parsley Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 star anise Ask a question about this ingredient
1.5 cups red wine (I like to use Cahors) Ask a question about this ingredient
4 cups rich broth, preferably from roasted lamb bones, but chicken stock can be substituted Ask a question about this ingredient
2 cups russet potato, cut in 1" dice Ask a question about this ingredient
1 cup freshly picked peas, or frozen petite peas Ask a question about this ingredient
Salt & Pepper Ask a question about this ingredient
Garnish: preserved lemon rind, fresh horseradish, minced flat leaf parsley Ask a question about this ingredient
In a large heavy stew pot, heat olive oil until shimmering.
Ask a question about this stepDry the meat well, then dredge lightly in the flour. Drop the lamb into the pot, browning and searing well. Do not crowd, cooking the meat in one layer and removing it from the pot once it's browned. Continue until all the meat has been seared. Remove to a plate.
Ask a question about this stepHeat the butter in the same pot until it's bubbling, then add the pearl onions and cook until browned. Sprinkle the sugar over the onions and get them good and caramelized. Remove to the plate with the lamb.
Ask a question about this stepIf necessary, add more olive oil to the pan and heat until shimmering. Cook the celery and carrots until just softened.
Ask a question about this stepWith a piece of kitchen twine, tie together the herbs, tucking the star anise and bay leaf in the center of the bundle. Place in the pot. Add back the lamb and the onions.
Ask a question about this stepTurn up the heat, add the wine, and bring to a boil, cooking off the alcohol and scraping up all the tasty brown bits in the pot. Reduce by half. Turn down the heat, add the stock, cover and cook at a very low simmer for about an hour. (You can also put the entire covered pot in a 325 oven.)
Ask a question about this stepAt this point, remove the herb bundle. Now, if you wish, you can freeze the stew, and continue with the recipe when ready to serve.
Ask a question about this stepAdd the potato and cook the stew for 30 minutes more. Stir in the peas, cook for 5 minutes, and serve.
Ask a question about this stepGarnish the stew with diced preserved lemon rind, minced fresh parsley, and a grating of fresh horseradish.
Ask a question about this stepThank *you* so much, Tarragon. It's time for me to make this again, too.
Sounds so tasty!! Especially the garnish of freshly grated horseradish. I can see why the new mothers rave about this one. What's extra special about this recipe though is that you know that the women who received this beautiful gift will never, ever forget it . . . . . and will always associate it with that amazing, magical time in their lives, when they were welcoming into the world their own children. (I also think that the blast of high-quality animal protein is almost like a drug for many pregnant women and new mothers. It was for me!) ;o)
My unscientific research would agree!
Married to a lamb-lover, I keep promising to serve him something other than a couple of grilled chops - here's my chance - anniv. this weekend...Thank you.
Happy Anniversary!
You're welcome! I hope you enjoy it!
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
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I can't speak for new mothers, but for regular folks, this was great - wouldn't change a thing! I made this because I am a sucker for anything with star anise and I had most of the ingredients on hand. Used about 2 C stock from roasted lamb bones and 2 C mixed veal/chicken/beef stock. My new go-to recipe for lamb stew; thank you so much.