French Lamb Stew Recipe
French Lamb Stew Recipe
700g boned, 3cm diced lamb shoulder or leg
2 tablespoons flour
4 tablespoons extra virgin olive oil
1 large onion, diced 1cm
3 carrots, diced 2cm
1 stick celery, thinly sliced
4 cloves of garlic, finely chopped
1 bay leaf
2 large sprigs thyme
zest of 1 lemon
½ teaspoon salt
250g button mushrooms, ends of stalks cut off and discarded, mushrooms wiped clean and halved
250ml dry white wine,
800ml beef stock
1 cup frozen peas, thawed
2 tablespoons chopped parsley
Dry the lamb on paper towels if wet and put it in a mixing bowl. Add the flour and mix well so the flour is evenly distributed.
Heat the oil over moderate heat in a deep heatproof casserole and brown the flour-dusted pieces of lamb in batches if necessary, don’t crowd the pan.
Remove from the pan and reserve.
Add the onion, carrots, celery, garlic, bay leaf, thyme, zest salt and mushrooms to the pan and fry gently for 10 minutes or until the onion is soft.
Add the reserved lamb and the wine
Mix well, turn up the heat and let it bubble for 30 seconds or until the raw alcohol smell has gone.
Add the stock, mix well, boil gently for 50 minutes or until the lamb is tender enough to be eaten with a spoon.
Add the peas and parsley, taste and season.
Simmer 3 minutes then remove from the heat allow to stand for 10 minutes before serving with rice or potatoes.
Serves 6
