The Recipes

Lamb Stew

Ingredients:

- 1 1/4 lb. boneless lamb shoulder, trimmed of fat and cut into bite-size pieces
- 1 small onion, diced
- 2 small parsnips, peeled and cut into bite-size pieces
- 2 medium carrots, peeled and cut into bite-size pieces
- 10-14 spears asparagus, cut into 1/2-in. pieces
- 2 small red potatoes, cut into bite-size pieces
- 3 cloves garlic, minced
- 1 tsp. crushed red pepper
- 2 T. tomato paste
- 1/2-3/4 c. red wine
- 3 c. beef stock
- 2 T. flour
- salt
- pepper
- olive oil
- fresh herbs and citrus of your choice for garnish; I used oregano, parsely and orange zest

Heat a dutch oven over medium-high heat.  Season the lamb pieces with salt and pepper, then coat with the flour.  Shake off excess flour.  Add a light layer of olive oil to the dutch oven.  Sear the lamb in the dutch oven on each side, approximately 3 minutes before you turn the pieces at all.  Remove the lamb and set aside.

Add the onion to the skillet and season lightly with salt.  Sweat the onions while you peel and chop the carrots and parsnips.  Add them in and sprinkle with the crushed red pepper.  Stir and let cook another five minutes or so while you chop the asparagus and potatoes, and mince the garlic.

Add the garlic and asparagus and stir to combine.  Add the wine and deglaze the pan, scraping up all of the brown bits from the bottom of the pan.  Let the wine reduce until it just coats the vegetables.  Then, add in the tomato paste and stir to wake it up.  Add the potatoes, stir, and add the lamb back in.  Cover with 2-3 cups of beef stock.  The amount of stock is all up to you.  I love having a lot of liquid, even in a stew, but adjust this to your liking.  Cover and simmer for 2 hours.

Garnish with a roughly chopped combination of fresh parsley, oregano and orange zest. Again, use whatever herbs you have on hand or prefer.  Oh, how I love the Autumn months.