Lamb Stew With Spring Vegetables (Navain D'Agneau)
- Ready In:
- 3hrs
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 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
- 1360.77 g boneless lamb shoulder, trimmed of excess fat
- 44.37 ml olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 354.88 ml dry white wine
- 591.47 ml beef stock or 591.47 ml broth
- 4.92 ml salt
- 1.23 ml black pepper
- 283.49 g white pearl onions
- 226.79 g baby turnip, trimmed and halved lengthwise if large
- 226.79 g baby carrots, peeled, trimmed, and halved lengthwise if large
- 226.79 g baby zucchini, trimmed and halved lengthwise
- 226.79 g sugar snap pea, trimmed
- 29.58 ml unsalted butter, softened
- 44.37 ml all-purpose flour
directions
- Special equipment: cheesecloth
- Preheat oven to 325°F
- Wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni.
- Pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper.
- Heat 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.
- Add remaining tablespoon oil to pot and saute chopped onion and garlic over moderately high heat, stirring, until onion is golden, about 6 minutes.
- Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute.
- Return lamb to pot along with any juices that have accumulated in bowl and add bouquet garni.
- Braise lamb, covered, in middle of oven until tender, about 1 1/2 hours. Stir in salt and pepper.
- While 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).
- Remove onions and peel.
- Boil 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.
- Transfer vegetables as cooked with a slotted spoon to ice water and, when all are cooked, drain vegetables in a colander.
- Make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
- Bring 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.
- Add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes.
- Season with salt and pepper.
-
Cooks' notes:
- • Lamb can be braised 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before adding beurre manié and vegetables.
- • Vegetables can be cooked 1 day ahead and chilled, wrapped in paper towels in a sealed plastic bag.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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