Recipe: Easy Lamb Stew, Allergen-Free
|Easy lamb stew one fourth of the way done
“This is the perfect meal.”
I didn’t say that but one of my eleven guests on a recent winter night did. About my meal. That is the most satisfying compliment ever. What did I serve that was allergen-friendly and Sloane-safe? Here’s the full menu and the recipe is below for the lamb stew of love.
Juice, water and wine
Lamb Stew of Love (see recipe below)
Baked sweet potatoes
Steamed broccoli florets
Steamed white rice
Orange segments and strawberries
Easiest Lamb Stew of Love Recipe
I adapted my short ribs recipe, looked at the Food52.com cookbook and used some of Secret Ingredient Beef Stew directions and added a soupcon of method from Food & Wine’s Syrah-Braised Lamb Shoulder.
Makes 10-12 servings
5 pounds lamb stew meat with bone–in (all shoulder meat or stew meat. Make sure to trim any extra, extra fat, a little extra fat is okay)
1-2 T olive oil
1 yellow medium-sized onion, peeled and chopped
1 small shallot, minced
1 small shallot, minced
2-3 medium carrots, chopped
4-5 cloves of garlic, chopped
1 cup good, drinkable dry red wine (I used a Cabernet Merlot blend)
15 ounce can of diced tomatoes
48 ounces of water or stock or a mixture (I used Swanson’s 33% less sodium chicken broth that’s GF)
1. Preheat oven to 350°F. Rinse and pat dry the lamb. Season with salt on all sides. Heat olive oil in a large, heavy bottomed ovenproof dutch oven or stew pot over medium-high heat. Add the stew pieces in a single layer, making sure not to crwod the meat (it will need to be done in stages). Sear the meat on all sides. Add more olive oil if needed so bottom of the pan doesn’t burn. Set browned pieces aside in a big bowl or platter that will gather any juices.
2. Use the rendered fat to sauté the, carrots and onion, until softened, about 5 - 7 minutes. Then add the garlic and sauté for 2 minutes or until cooked through. Add the wine, deglazing the pan and scraping off any browned bits from the bottom of the pan. Boil the wine / veggie mixture for 10-15 minutes until slightly reduced and fragrant.
3. Return the lamb to the pan with any juices; add the stock and the can of tomatoes, making sure the liquid covers the lamb. Bring to a boil and then turn off the heat. Cover with foil (or tight fitting lid) and place in the oven. Braise the meat, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours. (I cooked mine for 2 hours.)
a. If you are making the day before go directly to step 4.
b. If serving now, take out the lamb and place into a bowl. Put the sauce on to a low boil to reduce whilst shredding the lamb, discarding bones and any gristle and adding it back into pot. Taste, should be beyond good by now and ready to serve over rice (or quinoa, gluten-free pasta or any healthy steamed grain of your choice).
4. Once the meat is tender, take out of the oven. Allow the lamb to cool in the pot, then cover and refrigerate overnight. The next day, about one hour before you are ready to serve, remove the excess fat that has solidified at the top from the overnight chilling. Remove the lamb and boil the liquid until it has reduced by half, about 20 minutes. Taste for seasonings - should be adequately seasoned from the chicken broth but if you used water, adjust. Place lamb back into the pan with cooking liquid and cook over medium heat. Serve over rice or gluten-free noodles (or any healthy steamed grain of your choice).