Lamb Stew from 'Stewed'
- 3 tablespoons olive oil, plus 3 if discarded after searing the lamb
- 2 pounds boneless lamb leg, cut into 1-inch chunks
- Kosher salt and cracked black pepper
- Flour, for dusting
- 1 stick unsalted butter, plus 2 tablespoons
- 1 cup carrots, scrubbed, 1/4-inch dice
- 2 cups Spanish onions, 1/4-inch dice
- 1/2 cup celery root, peeled, 1/4-inch dice
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 2 cups ruby port wine
- 5 cups beef stock
- 1 cup stewed tomatoes
- 1/2 cup turnips, scrubbed, 1/4-inch dice
- 1/2 cup parsnips, scrubbed, 1/4-inch dice
- 1 bay leaf
- 1/2 cup red grapes, thinly sliced
- Garnish
- Chopped fresh parsley
- Lemon zest
- Produce
- Bay leaf (1)
- Carrots (1 cup)
- Celery root (1/2 cup)
- Grapes, red (1/2 cup)
- Lemon, zest (1)
- Parsley, fresh (1)
- Parsnips (1/2 cup)
- Rosemary, fresh (1 teaspoon)
- Sage, fresh (1 teaspoon)
- Spanish onions (2 cups)
- Tomatoes, stewed (1 cup)
- Turnips (1/2 cup)
- Meat
- Lamb leg, boneless (2 pounds)
- Canned Goods
- Beef stock (5 cups)
- Cooking & Baking
- Flour (1)
- Kosher salt and cracked black pepper (1)
- Olive oil (3 tablespoons)
- Dairy
- Butter, unsalted (1 stick)
- Beer, Wine & Liquor
- Ruby port wine (2 cups)
- Other
- Garnish
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 25, 2013 (3 weeks ago).
23 people saved this recipe.
