Lamb Stew with Root Vegetables
Makes: 4 to 6 servings
Serve this lamb stew from Andrea Chesman's
Makes: 4 to 6 servings
Serve this lamb stew from Andrea Chesman's
"Recipes from the Root Cellar" (Storey Publishing,
$18.95) with a Pinot Noir and a crusty loaf of
French bread.
Ingredients:
4 pounds lamb stew meat with bones (from neck
and shoulder)
2/3 cup flour
2 tablespoons chopped fresh thyme leaves
(divided)
Salt and freshly ground black pepper
¼ cup sunflower or canola oil (divided)
1 large onion, halved and thinly sliced
3 cups chicken broth or beef broth
1 cup red wine
2 garlic cloves, minced
1 pound carrots and/or parsnips, peeled and cut
into 1-inch cubes
1 pound celery root, peeled and cut into 1-inch
cubes
1 pound rutabagas and/or turnips, peeled and cut
into 1-inch cubes
Preparation:
Preparation:
Pat lamb dry. Combine flour and 1 tablespoon of
the thyme in a shallow bowl. Season generously
with salt and pepper. Add lamb and toss to coat.
Heat 3 tablespoons of the oil in a large Dutch oven
over medium-high heat. Lift lamb pieces out of
flour, shaking off excess, and add in a single layer
to pan. Do not overcrowd pan; you may have to
cook in batches.
Brown meat on all sides, 5 to 8 minutes. Remove
meat as it browns and set aside.
Continue browning remaining meat.
Add remaining 1 tablespoon oil and the onion to
pan and sauté until soft, about 3 minutes. Add
broth, wine and garlic, scraping up any browned
bits from bottom of pan. Bring to a boil, then
reduce heat to a slow simmer.
Return meat to pan. Partially cover pan and let
simmer until meat is tender, about 2 hours.
Add carrots, celery root and rutabagas; simmer
until vegetables are tender, about 1 hour. Taste
and adjust seasoning as needed. Serve hot.
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Another Great Group of *~ Beth ~*
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