Makes: 4-6 portions
Prep Time: 30 mins
Cook time: 1-2 hours
Things you need:
Lamb Stew
680g Lamb Shoulder diced
1 (200g) Onion finely diced
1.5 (100g) Celery finely diced
250g Cremini Mushrooms cut in thirds
1-2 sprigs Rosemary finely chopped
2 (225g) Carrots diced
3 Anchovies plus oil from its jar/tin
3 Garlic cloves crushed
1/2 (350g) Rutabaga diced
1 Litre Brown chicken stock
2-3 Tbsp Olive Oil
1 Tbsp (5g) Butter
2 Heaped Tbsp All Purpose flour
3 Bay leaves
Salt and Pepper to taste
Steps
Toss the lamb in the flour and season well. Shake off excess and brown the lamb pieces in stages in a deep saucepan. Don't overcrowd the pan. Watch the heat and take the pan off if it's getting to hot. Don't burn your meat. You can add more oil if needed in between batches. Set aside when browned.
Saute the mushrooms with half the chopped rosemary over a medium heat. Add 1 Tbsp butter half way through and cook until they have a nice colour 5-7 mins. Set aside with the lamb.
Deglaze the pan with half a cup of water scraping off any fond (the brown bits) at the bottom of the pan. Set that aside. Use a new pan for the stew as per video. I used a 5L stock pot.
Add the anchovies plus its oil to the new pan. Cook over a medium heat they will dissolve. Then add the diced celery, onion and garlic with the rest of the chopped rosemary. Saute for 5-6 mins without colouring them. Add more oil if needed. Then add the meat and mushrooms. Add the reserved deglazing water and 1 litre of brown chicken stock. Top up with water 1-2 cups and then season generously. Bring up to the boil then lower heat. Stir, cover and simmer for 1-1.5 hrs.
After this time stir and add diced veg. Top up with a little water and cook for 20-30 mins more until the veg is just cooked and the lamb is tender. Adjust the seasoning and serve with boiled potatoes and or crusty bread and lashings of red wine.
Tips
Mix up the herbs and veg to use what's in season.
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