by Goldilocks
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Goldilocks's Notes:
Expand2-3 pounds lamb meat with bones, such as shoulder lamb chops, shoulder roast, breast ribs or neck bones. Ask a question about this ingredient
Kosher Salt Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
1 tablespoons olive oil Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 tablespoon chopped chives Ask a question about this ingredient
1 teaspoon fresh thyme Ask a question about this ingredient
5 medium white potatoes, peeled and quartered(about two pounds Ask a question about this ingredient
5 carrots, peeled and roughly chopped Ask a question about this ingredient
2 celery ribs, roughly chopped Ask a question about this ingredient
3 onions, peeled and quartered Ask a question about this ingredient
8 cups water(the bones from the lamb shoulder add a lot to the broth) Ask a question about this ingredient
2 tablespoons roux Ask a question about this ingredient
2 tablespoons finely chopped fresh parsley leaves plus more for garnish Ask a question about this ingredient
Preparation: Season the lamb pieces with salt and pepper. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the meat pieces. Sear for 5 to 7 minutes on each side, add garlic, herbs and onions. Cover with water and bring to a boil for 1-2 hours until broth becomes flavorful and lamb becomes tender. Add sherry, carrots, celery and potatoes (you can add more water if you wish). Bring the liquid to a boil, cover and reduce the heat to medium low add herbs. Simmer until potatoes are done. Stir in the roux and continue to cook for 10 minutes. Stir in the parsley and spoon into serving bowls.
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