From Gourmet 2002. Based on the reviews, it sounds like this takes a bit of work, but the results are delicious and are company worthy.
My Private Note
Units: US | Metric
- 6 fresh parsley sprigs
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 turkish bay leaves or 1 california bay leaf
- 6 whole black peppercorns
- 3 lbs boneless lamb shoulder, trimmed of excess fat
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 1/2 cups dry white wine
- 2 1/2 cups beef stock or 2 1/2 cups broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 10 ounces white pearl onions
- 1/2 lb baby turnip, trimmed and halved lengthwise if large
- 1/2 lb baby carrots, peeled, trimmed, and halved lengthwise if large
- 1/2 lb baby zucchini, trimmed and halved lengthwise
- 1/2 lb sugar snap pea, trimmed
- 2 tablespoons unsalted butter, softened
- 3 tablespoons all-purpose flour
- 1Special equipment: cheesecloth
- 2Preheat oven to 325°F
- 3Wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni.
- 4Pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper.
- 5Heat 2 tablespoons oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
- 6Add remaining tablespoon oil to pot and saute chopped onion and garlic over moderately high heat, stirring, until onion is golden, about 6 minutes.
- 7Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute.
- 8Return lamb to pot along with any juices that have accumulated in bowl and add bouquet garni.
- 9Braise lamb, covered, in middle of oven until tender, about 1 1/2 hours. Stir in salt and pepper.
- 10While lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking (reserve cooking water).
- 11Remove onions and peel.
- 12Boil turnips, carrots, zucchini, and sugar snaps separately in reserved cooking water until just tender, about 5 minutes for turnips, 4 to 6 minutes for carrots, 2 minutes for zucchini, and 1 1/2 minutes for sugar snaps.
- 13Transfer vegetables as cooked with a slotted spoon to ice water and, when all are cooked, drain vegetables in a colander.
- 14Make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
- 15Bring lamb stew to a simmer on stove top and whisk in enough beurre manié, bit by bit, to thicken to desired consistency, then simmer about 2 minutes.
- 16Add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes.
- 17Season with salt and pepper.
- 18Cooks' notes:
- 19• Lamb can be braised 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before adding beurre manié and vegetables.
- 20• Vegetables can be cooked 1 day ahead and chilled, wrapped in paper towels in a sealed plastic bag.
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Nutritional Facts for Lamb Stew With Spring Vegetables (Navain D'Agneau)
Serving Size: 1 (629 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 837.3
- Calories from Fat 539
- Total Fat 59.9 g
- Saturated Fat 24.6 g
- Cholesterol 173.4 mg
- Sodium 963.6 mg
- Total Carbohydrate 21.7 g
- Dietary Fiber 4.8 g
- Sugars 8.4 g
- Protein 41.9 g
The following items or measurements are not included:
fresh thyme sprigs
turkish bay leaves
whole black peppercorns