Lamb Stew

February 6, 2025 • 0 comments

This is a really rich and hearty stew, great for a cozy winter dinner. If you want to make it more refined you can make broth ahead of time and use that as your liquid, or you can make it rustic and just toss the roasted bones straight into the stew. Either way, roasting the bones until they're almost burnt will add incredible savory depth. I love to make this a day ahead of time. Chopping the veggies fine enough that they melt into the stew gives it more body, and adding more vegetables at the end keeps them from getting mushy, so you get the best of both worlds. Serve with miche or some other hearty, rustic bread.

Servings: 4-6

Ingredients

(1 lb) Lamb Stew Meat
(2 Tbsp) high-heat oil
(2 Tbsp) flour
(1) Onion, chopped very fine
(2) Carrot, chopped very fine
(2 ribs) Celery, chopped very fine
(3 medium) Carrot, cut into larger chunks
(1/3 cup) Sherry
(5 medium) Potatoes, peeled and cut into large pieces
(2 tsp) Tomato Paste
(to taste) Salt and Pepper
(1 large) Other root vegetable of your choice (Celeriac or Rutabaga are both great options)
(2 lbs) Lamb and/or Pork Bones

Directions

1) Put oven on 500 F. Place the bones on a baking sheet (they can even still be frozen if you forget to plan ahead, just break them up as they thaw) and place in the oven. Roast until they're dark brown.

2) If you don't like to gnaw on the bones, you can make a broth from the bones by simmering them for at least a couple of hours. Add onion, carrots, celery and herbs for the last hour if you like.

2.5) If you like to gnaw on bones in your stew (my preference, makes you feel like you're eating in a medieval inn) you can skip the broth making step. Either way:

3) Toss the cubes of lamb stew meat in a bowl with the flour, and a pinch or two of salt to coat.

4) Place a dutch oven or large heavy bottom pot over high heat. When the pot is hot, add the oil, then add the lamb making sure not to crowd the pan (do it in batches if you need to) and sear on a few sides of each piece.

5) Remove the lamb from the pan and add the finely chopped vegetables, adding some olive oil or butter if you need a bit more fat. put a lid on the pan, turn it down to medium and sweat the veggies for 5 minute or so. Add the tomato paste and cook for 1 minute more

6) Deglaze the pan with the sherry and cook, uncovered until the liquid is mostly evaporated

7) Add the broth if you made it, just to cover, otherwise add the bones and cover with water and bring to a simmer

8) Cook uncovered at a bare simmer (just the occasional bubble) for 3-4 hours or until the lamb is very tender, but not completely falling apart. Add a bit of broth or water if too much evaporates, but aim for a nice thick stew, rather than a thin brothy soup.

9) When the lamb seems close, add the coarsely chopped carrots, potatoes and another root vegetable if you like. Season with salt and pepper to taste, and cook until the veggies are just tender to the fork.

10) Serve with hearty bread and enjoy in front of the fire with a glass of mead